espresso
Alo coffee AF4 96 Hours
Tasting notes
Natural
Washed
Honey
Experimental
Natural Lactic Fermentation
Natural DRD
Culturing Washed
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
From the highlands of Sidama Bensa, Ethiopia, this exceptional lot from Alo Coffee showcases the vision and dedication of producer Tamiru Tadesse, one of Ethiopia's most celebrated coffee innovators. Grown at an impressive 2,200 meters above sea level, the coffee benefits from cool mountain temperatures, fertile soils, and a unique environment that allows cherries to mature slowly, developing remarkable sweetness and complexity.
Processed using a carefully controlled 96-Hour Anaerobic Natural method, the cherries undergo extended fermentation in an oxygen-limited environment before drying. This innovative process intensifies fruit character, enhances sweetness, and creates exceptional depth while preserving the distinctive qualities of the Ethiopian 74158 variety.
The cup reveals vibrant notes of pineapple, hibiscus, and berries, layered over a juicy body, lively acidity, and a complex floral sweetness. Expressive, elegant, and unforgettable, this lot reflects Tamiru Tadesse's pursuit of excellence and The Espresso Lab's commitment to sourcing extraordinary coffees that celebrate origin, innovation, and craftsmanship.
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