Alo [DIGS Project Mosto Natural 72h]

Roaster notes

This Ethiopian coffee hails from the highlands of Bensa in Alo village, where producer Tamiru Tadesse crafts some of Ethiopia's most sought-after coffees. The lot undergoes a distinctive 72-hour Natural Mosto fermentation process that uses coffee juice to intensify fermentation and reveal complexity. On the palate, this coffee is boldly flavorful and explosive, opening with bright lemon candy notes followed by juicy raspberry, finishing with an elegant peach tea sweetness and refreshing length.

Tasting notes