Alo Chilaka

This Ethiopian coffee originates from the village of Chilaka in the Bensa region, grown at 2,320–2,400 meters altitude by producer Tamiru Tadesse. The variety is JARC 74158, known for complexity and floral finesse. The coffee undergoes hybrid washed processing with 72-hour fermentation in vats, mechanical washing, and 12-day drying on raised African beds. The cup profile features bright and juicy characteristics with notes of candied lemon, yellow peach, almond, and black tea, finishing clean and elegant. Roasted using the omni-roast method, it performs well as both filter and espresso.