Datura | Alo Chilaka 74158 Hybrid Washed (200g)
Ethiopia — Tamiru Tadesse Alo Coffee Chilaka Village 74158 (Hybrid Washed)
Tastes Like — 🍑 Nectarine • 🍵 Black Tea • 🌸 Jasmine • 🍋 Lemon
DETAILS
- Producer: Tamiru Tadesse, Alo Coffee
- Village: Chilaka
- Region: Bensa, Sidama, Ethiopia
- Varietal: 74158
- Process: Hybrid Washed (72-hour whole cherry fermentation)
- Altitude: 2400 masl
- Size: 200g
INTRO
A fresh and floral cup, shaped by a perfectly controlled process. The whole cherry pre-fermentation brings structure and body, whilst preserving a clean profile close to a classic washed coffee. One of Datura's favourite Alo lots of the year, this coffee showcases nectarine sweetness, black tea elegance, jasmine florals, and lemon brightness—a sophisticated expression of Sidama terroir enhanced by innovative hybrid processing.
THE PRODUCER
Alo Coffee was founded in Bensa, Sidama, by Tamiru Tadesse and his wife Messi. Driven by a belief that great coffee should never be overlooked, they set out to challenge a system that undervalued both quality and the farmers behind it. In 2021, their very first lot from the village of Alo won Ethiopia's Cup of Excellence—a historic victory that proved what passion and precision could achieve, and opened new possibilities for an entire community of growers. Today, Alo Coffee carries that same energy forward. With farmers at the centre, a focus on meticulous processing, and a deep respect for Sidama's terroirs, Alo Coffee is not only showcasing some of Ethiopia's most exciting coffees, it is reshaping what Ethiopian coffee can mean to the world.
THE PROCESS
This lot undergoes hybrid washed processing—a technique that combines whole cherry fermentation with traditional washing:
- 🍒 Harvested — Ripe cherries at peak quality
- 🫙 Whole Cherry Fermentation — 72 hours in tanks
- 🔪 De-Pulped — Skin removed after fermentation
- 🚿 Immediately Washed — Mechanical washer removes mucilage
- ☀️ African Raised Beds — Approximately 12 days drying
- 🔄 Hourly Turning — Ensures even drying and prevents over-fermentation
- 🌤️ Shade Protection — Beds covered daily between 12:00 pm and 3:00 pm
- 📊 Final Moisture — 11%
- 📦 Warehouse Rest — Flavour stabilisation before milling and export
The 72-hour whole cherry fermentation develops structure and body before de-pulping, creating a unique cup profile that bridges natural and washed characteristics.
THE CUP
Fresh and floral with nectarine sweetness, black tea elegance, jasmine aromatics, and bright lemon acidity. The hybrid process creates exceptional structure whilst maintaining the clean profile of washed Ethiopian coffee.
Flavour Notes
- 🍑 Nectarine
- 🍵 Black Tea
- 🌸 Jasmine
- 🍋 Lemon
Net 200g
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Ethiopia — Tamiru Tadesse Alo Coffee Chilaka Village 74158 (Hybrid Washed)
Tastes Like — 🍑 Nectarine • 🍵 Black Tea • 🌸 Jasmine • 🍋 Lemon
DETAILS
- Producer: Tamiru Tadesse, Alo Coffee
- Village: Chilaka
- Region: Bensa, Sidama, Ethiopia
- Varietal: 74158
- Process: Hybrid Washed (72-hour whole cherry fermentation)
- Altitude: 2400 masl
- Size: 200g
INTRO
A fresh and floral cup, shaped by a perfectly controlled process. The whole cherry pre-fermentation brings structure and body, whilst preserving a clean profile close to a classic washed coffee. One of Datura's favourite Alo lots of the year, this coffee showcases nectarine sweetness, black tea elegance, jasmine florals, and lemon brightness—a sophisticated expression of Sidama terroir enhanced by innovative hybrid processing.
THE PRODUCER
Alo Coffee was founded in Bensa, Sidama, by Tamiru Tadesse and his wife Messi. Driven by a belief that great coffee should never be overlooked, they set out to challenge a system that undervalued both quality and the farmers behind it. In 2021, their very first lot from the village of Alo won Ethiopia's Cup of Excellence—a historic victory that proved what passion and precision could achieve, and opened new possibilities for an entire community of growers. Today, Alo Coffee carries that same energy forward. With farmers at the centre, a focus on meticulous processing, and a deep respect for Sidama's terroirs, Alo Coffee is not only showcasing some of Ethiopia's most exciting coffees, it is reshaping what Ethiopian coffee can mean to the world.
THE PROCESS
This lot undergoes hybrid washed processing—a technique that combines whole cherry fermentation with traditional washing:
- 🍒 Harvested — Ripe cherries at peak quality
- 🫙 Whole Cherry Fermentation — 72 hours in tanks
- 🔪 De-Pulped — Skin removed after fermentation
- 🚿 Immediately Washed — Mechanical washer removes mucilage
- ☀️ African Raised Beds — Approximately 12 days drying
- 🔄 Hourly Turning — Ensures even drying and prevents over-fermentation
- 🌤️ Shade Protection — Beds covered daily between 12:00 pm and 3:00 pm
- 📊 Final Moisture — 11%
- 📦 Warehouse Rest — Flavour stabilisation before milling and export
The 72-hour whole cherry fermentation develops structure and body before de-pulping, creating a unique cup profile that bridges natural and washed characteristics.
THE CUP
Fresh and floral with nectarine sweetness, black tea elegance, jasmine aromatics, and bright lemon acidity. The hybrid process creates exceptional structure whilst maintaining the clean profile of washed Ethiopian coffee.
Flavour Notes
- 🍑 Nectarine
- 🍵 Black Tea
- 🌸 Jasmine
- 🍋 Lemon
Net 200g
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Original: $44.88
-65%$44.88
$15.71Description
Ethiopia — Tamiru Tadesse Alo Coffee Chilaka Village 74158 (Hybrid Washed)
Tastes Like — 🍑 Nectarine • 🍵 Black Tea • 🌸 Jasmine • 🍋 Lemon
DETAILS
- Producer: Tamiru Tadesse, Alo Coffee
- Village: Chilaka
- Region: Bensa, Sidama, Ethiopia
- Varietal: 74158
- Process: Hybrid Washed (72-hour whole cherry fermentation)
- Altitude: 2400 masl
- Size: 200g
INTRO
A fresh and floral cup, shaped by a perfectly controlled process. The whole cherry pre-fermentation brings structure and body, whilst preserving a clean profile close to a classic washed coffee. One of Datura's favourite Alo lots of the year, this coffee showcases nectarine sweetness, black tea elegance, jasmine florals, and lemon brightness—a sophisticated expression of Sidama terroir enhanced by innovative hybrid processing.
THE PRODUCER
Alo Coffee was founded in Bensa, Sidama, by Tamiru Tadesse and his wife Messi. Driven by a belief that great coffee should never be overlooked, they set out to challenge a system that undervalued both quality and the farmers behind it. In 2021, their very first lot from the village of Alo won Ethiopia's Cup of Excellence—a historic victory that proved what passion and precision could achieve, and opened new possibilities for an entire community of growers. Today, Alo Coffee carries that same energy forward. With farmers at the centre, a focus on meticulous processing, and a deep respect for Sidama's terroirs, Alo Coffee is not only showcasing some of Ethiopia's most exciting coffees, it is reshaping what Ethiopian coffee can mean to the world.
THE PROCESS
This lot undergoes hybrid washed processing—a technique that combines whole cherry fermentation with traditional washing:
- 🍒 Harvested — Ripe cherries at peak quality
- 🫙 Whole Cherry Fermentation — 72 hours in tanks
- 🔪 De-Pulped — Skin removed after fermentation
- 🚿 Immediately Washed — Mechanical washer removes mucilage
- ☀️ African Raised Beds — Approximately 12 days drying
- 🔄 Hourly Turning — Ensures even drying and prevents over-fermentation
- 🌤️ Shade Protection — Beds covered daily between 12:00 pm and 3:00 pm
- 📊 Final Moisture — 11%
- 📦 Warehouse Rest — Flavour stabilisation before milling and export
The 72-hour whole cherry fermentation develops structure and body before de-pulping, creating a unique cup profile that bridges natural and washed characteristics.
THE CUP
Fresh and floral with nectarine sweetness, black tea elegance, jasmine aromatics, and bright lemon acidity. The hybrid process creates exceptional structure whilst maintaining the clean profile of washed Ethiopian coffee.
Flavour Notes
- 🍑 Nectarine
- 🍵 Black Tea
- 🌸 Jasmine
- 🍋 Lemon
Net 200g
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
