The Terraform Lot-3 is a special collaboration with ALO (anaerobic natural / slow drying) . After flotation, the cherries were sealed in Grainpro and fermented in a low temperature water tank for 96 hours. During drying, the coffee is kept entirely out of sunlight and is repeatedly turned on raised beds, with low-temperature resting in sealed GrainPro bags. This continues until reaches the moisture level, the entire process takes about 28 days. Alo Coffee was born from a dream and a leap of conviction. For years, Tamiru, a university lecturer and electrical engineer, had dedicated himself to the coffee industry, witnessing firsthand the challenges it faced: quality often overlooked, producers struggling. Despite his experience, unfair pricing and an undervalued workforce made him hesitant to start his own business. In 2020, things changed. Ethiopia hosted its first Cup of Excellence (COE) competition, proving that exceptional coffee could be celebrated and rewarded. Tamiru and his wife, Messi, shouldered a special belief: to prove that Sidamo's top coffee could be among the world's best. In 2021, overcoming numerous obstacles, their first submission—a batch of carefully processed coffee beans from their hometown village of Alo in Bensa Province—won the Ethiopian Cup of Excellence, solidifying their belief that excellence is achieved not only through tradition but also through dedication. Their hard work and dedication made quality coffee possible. After years of development, Alo has established a strong reputation among specialty coffee connoisseurs worldwide. Alo is also committed to supporting local coffee farmers by purchasing their coffee at high prices and sharing their cultivation knowledge, enabling them to benefit and promoting community development. The Alo main processing station is an outstanding location for anaerobic and fermentation processing of coffee, covering an area of ​​160 hectares, and is surrounded by unique coffee bean varieties.