This coffee is produced by Tamiru Tadesse in the village of Alo, located in the Bensa highlands of Ethiopia. It is a 74158 variety coffee processed using an anaerobic honey method with 48 hours of fermentation. The cherries are meticulously selected and fermented in an anaerobic environment before being depulped and dried on African beds, preserving part of the mucilage for added sweetness. The cup profile is expressive and bright, featuring notes of mirabelle plum, bergamot, and orange zest, supported by a lively acidity.
