Tamiru Tadesse is a coffee grower who has been working in the coffee industry for eight years. He comes from Bensa, Sidama—a region renowned for its pleasant climate and fertile soil. Tamiru produces and processes coffee in the very place where he grew up, aiming to support hardworking farmers who had been growing coffee long before he was born but had little access to the market. In 2020, Tamiru took an unprecedented risk and established Alo Coffee in the village of Alo as his main processing site. Alo is a newly established village located at an elevation of over 2,400 meters. In 2021, Tamiru became a Cup of Excellence winner with an anaerobic coffee produced and processed there. Due to the high altitude, the coffee grown in Alo tends to be smaller in size—below standard screen size—but is known for its distinctive flavor, a unique characteristic shaped by the village and its elevation. Ripe cherries harvested from high-altitude regions are placed in sealed tanks and fermented under controlled anaerobic conditions for 72 hours. After fermentation, the cherries are depulped and washed to remove mucilage. Finally, the beans are sun-dried for 12–14 days. This batch is a customized for Ecofarm.