Hello [Digs Project Anaerobic Honey 48h]

Technical Sheet

Roaster: Tanat Coffee Roasters
Origin: Alo Village, Bensa, Ethiopia
Producer: Tamiru Tadesse
Altitude: 2,400–2,550 masl
Varietal: Jarc 74158
Process: Anaerobic Honey 48h
Profile: Mirabelle · Bergamot · Orange Zest
Format: 200 g
Ideal for: Filter

Why do we like it?

We like it for its exclusivity and the character of its 48-hour Anaerobic Honey process. The combination of mirabelle, bergamot, and orange zest creates a bright, expressive, and complex cup.

Furthermore, it is part of the DIGS Project, which focuses on traceability, process innovation, and recognizing the work of producers.

Who should buy this coffee?

✓ Those seeking ultra-exclusive Ethiopian lots.
✓ Lovers of anaerobic processes and complex profiles.
✓ Those who enjoy coffees with very defined fruity and citrus notes.
✓ Collectors and explorers of limited edition coffees.

Alo is a coffee produced in the highlands of Bensa, in Alo village, by Tamiru Tadesse, one of the region's outstanding producers.

This lot is part of the DIGS Project, an initiative focused on highlighting exceptional producers and lots through greater traceability, innovative processes, and fairer remuneration.

The project also supports producers in experimenting with modern processing methods, seeking to develop new expressions without losing the identity of the local terroirs and varieties.

This coffee corresponds to an ultra-exclusive lot, produced with the Jarc 74158 variety and grown at an altitude of between 2,400 and 2,550 meters above sea level.

In the cup, we find a luminous and very defined expression, where mirabelle plum, bergamot, and orange zest combine with an enveloping sweetness and a lively yet well-balanced acidity.

Process

This coffee has been processed using Anaerobic Honey with 48 hours of fermentation.

The cherries are carefully selected before undergoing anaerobic fermentation for 48 hours. This controlled environment allows for greater aromatic intensity and complexity to develop.

After fermentation, the coffee is de-pulped and slowly dried on African beds, retaining part of the mucilage to provide greater sweetness.

The result is an expressive and luminous cup, with a combination of fruit, citrus, and floral notes.

Sensory summary
Mirabelle plum
Bergamot
Orange zest

Coming soon...