Alo (Anaerobic Honey Digs Project) - Ethiopia, Tanat | 200g

Tasting note: Mirabelle - Bergamot - Orange peel

Head to the highlands of Bensa, in the heart of the village of Alo, where producer Tamiru Tadesse signs some of the most sought-after coffees in Ethiopia. This batch comes from an anaerobic honey fermentation with 48 hours of fermentation. The cherries are carefully selected before fermenting in an anaerobic environment for two days, allowing intense aromatic development; after this controlled fermentation, the coffee is pulped and then slowly dried on African beds, with part of the mucilage preserved to provide more sweetness.

This coffee is produced as part of the DIGS Project, an initiative that highlights producers by enhancing exceptional lots through advanced traceability, innovative processing practices and fairer remuneration. The project supports producers in the experimentation of modern processes, while preserving the identity of local terroirs and varieties.

In the cup, we find a luminous expression: mirabelle, bergamot and orange zetes intertwine in an expressive cup. An enveloping softness supports a lively but precisely controlled acidity.