The 'Sky Project,' cultivated at an altitude of over 2,450 meters, is a top-tier Ethiopian single-origin coffee created in collaboration between Tamil of ALO COFFEE COMPANY and Eric of Tri UP, a Taiwanese Brewer Champion and green bean importer/process company.

The condensed sweetness, born from the temperature differences, and the meticulous control of the processing methods, create a unique taste not found in other Ethiopian coffees.

The Bloom lot is an innovative experiment where the coffee undergoes fermentation at a low temperature for three days along with lactic acid bacteria derived from coffee pulp, followed by 24 days of bed drying.