Ethiopia Rue Co-Ferment (Wholesale)

Alo Coffee was established by Tamiru Tadese and his wife, Messi, in Bensa, This very special process includes an anaerobic fermentation for 10 days, hermetically sealed in a tank, with added local rue, also known as tena adam, a widely appreciated herb in traditional Ethiopian medicine and a common garnish for coffee brewed in a traditional jebena. (a traditional clay coffee pot originating from Ethiopia and Eritrea.) 

Both fermentation and the addition of fresh herbs are used to transform the cup profile. During that time, the fruit explodes with sweetness while the Rue completely reshapes the fermentation, creating aromatic compounds that simply don’t exist in traditional processing.

Afterward, the coffee spends another 15–20 days drying slowly on raised beds before taking a long disco nap in a cool warehouse to stabilize every insane flavor hiding inside.

Before you panic, no, this isn’t flavored coffee. Nobody sprayed essential oils on your beans. This is fermentation wizardry done by some of the best producers on the planet.

Coffee is supposed to surprise you, and when was the last time you enjoyed some Rue?

This coffee is unapologetically funky. It’s botanical without being perfumey. It’s fruit-forward without losing its soul.

As controversial as co-ferments can be, this coffee is a positive addition to the process and worthy of its ZaZa status.

Around here we don’t chase mids.

We chase the experience.