Alo [Digs Project Anaerobic Honey 48h]

This lot comes from the village of Alo on the high plateaus of Bensa, Ethiopia, from producer Tamiru Tadesse, who makes some of the country's most sought-after coffees. The heirloom cherries are hand-selected, then fermented anaerobically for 48 hours as a honey before drying, a process built for intense aromatic development. The result is a vivid, expressive cup. Roasted light by Tanat Coffee in France for filter.