Alo Chilaka

Originating from the village of Chilaka in the Bensa region, this high-altitude coffee is produced by Tamiru Tadesse, a farmer renowned for his meticulous work and the consistency of his micro-lots. Grown at an altitude of between 2,320 and 2,400 meters, this coffee comes from the Ethiopian variety 74158, a cultivar known for its complexity and floral finesse. This batch fully expresses the richness and uniqueness of the Bensa terroir.

After harvesting, the ripe cherries ferment for 72 hours in vats before being pulped and immediately washed using a mechanical machine. The coffee, still in parchment, is then dried on raised African beds for 12 days, turned every hour to ensure perfect uniformity and prevent excessive fermentation.

In the cup, this coffee offers a bright and juicy cup, structured around notes of candied lemon, yellow peach, almond, and black tea, with a clean and elegant finish. Roasted using the omni-roast method, it expresses itself equally well as a filter or espresso, fully revealing the richness and uniqueness of the Bensa terroir.