HELLO Mirriga Murgo

The Murgo washing station was founded by Tamiru Tadesse, founder of ALO Coffee and winner of the 2021 Cup of Excellence. ALO Coffee is built on a simple yet strong belief: exceptional Ethiopian coffee deserves recognition that matches the dedication and hard work of the farmers who produce it. After many years in the coffee sector, Tamiru Tadesse gained a deep understanding of the challenges faced by producers, who are often underpaid despite their commitment to cultivating exceptional coffees. With the creation of ALO Coffee and the support of his wife, Messi, Tamiru made it his mission to raise the bar and showcase the remarkable potential of coffees from the Sidama region. This vision quickly materialized through a meticulous approach to cultivation, processing, and quality control, with excellence as a priority at every stage.

Located in Mirriga, the Murgo station has experienced remarkable growth and continues to develop steadily with each harvest. Production volumes increase season after season, while processing and quality control practices constantly evolve and improve. Thanks to its favorable environment and the dedication of the producers working there, the station has exceptional potential to produce some of the highest quality coffees in the region. Murgo is also distinguished by the diversity of its processing methods. Coffees are produced using various processes, including washed, natural, honey, and anaerobic, as well as various experimental approaches designed to reveal new and distinctive aromatic profiles.

Upon arrival at the station, cherries with a uniform degree of ripeness are carefully spread on raised African drying beds, where they dry for an average of 26 days. To ensure uniform drying, teams turn the cherries hourly throughout the process. To protect them from direct sunlight and preserve their quality, the beds are shaded every day between 12 PM and 3 PM.

Once the cherries reach a moisture content of 10-11%, they are packed in GrainPro bags to preserve and promote their aromatic development. The coffee is then stored in traditional jute bags and left to rest for at least 45 days before dry hulling. This resting period allows the aromas to stabilize and fully develop before the final stages of preparation.

In the cup, you will discover beautiful floral notes of purple flowers, like violet, intense aromas of Concord grape, and a dense yet complex sweetness reminiscent of spring honey.