Alo [Controlled Honey]

In 2024, we were fortunate enough to bring Tamiru Tadesse's coffees to Europe for the first time. Thanks to his expertise in the brewing process, each coffee bears its own unique signature: complexity, clarity, and fruitiness. This batch is a prime example, with a cup structure that leaves us speechless.

The cherries, harvested at perfect ripeness, are carefully pulped before undergoing a 48-hour dry fermentation, followed by a 3-hour soak in lukewarm water—a rare method that enhances the coffee's clarity and aromatic depth. Drying takes place slowly on shaded African raised beds until an ideal moisture content of 11% is reached.