Head to the highlands of Bensa, to the heart of the village of Alo, where producer Tamiru Tadesse crafts some of Ethiopia's most sought-after coffees. This batch comes from a 72-hour Natural Mosto fermentation, a method that uses coffee juice (mosto) to intensify fermentation and reveal a complex cup.
Our batch is the result of research by DIGS Project, an importer specializing in selecting exceptional coffees whose motto is “green sourcing for connoisseurs.” DIGS travels to the most renowned terroirs in search of the finest microlots. Their approach prioritizes direct and lasting relationships with visionary producers who value their terroir.
In the cup, this coffee is decidedly indulgent and explosive; from the first sips, you'll find bold notes of lemon candy, followed by a vibrant and juicy redcurrant. Finally, a touch of peach tea brings a sweetness and an elegant, refreshing finish.
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Variety
74158
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Processing
Natural – 72h Fermentation Mosto
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Altitude
2240 masl
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Region
Bensa
Tanat
We don’t roast to impose a taste. We roast to release the noblest qualities of the bean
Paris, France
Unique coffees, from unique roasters, for unique experiences.
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