Alo [DIGS Project Mosto Natural 72h] - Ethiopia

Producer Tamiru Tadesse
Process Natural; 72-hour Mosto Fermentation 
Profile Fruity, Sweet
Variety 74158
Roasted in France on September 17th
Tasting notes: Lemon Candy - Peach Tea - Redcurrant 

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.