Ethiopia – Alo [Natural Anaerobic Must]

Origin: Alo, Bensa, Sidama – Ethiopia
Producer: Tamiru Tadesse
Variety: JARC 74158
Process: Natural Anaerobic with must · 96h fermentation
Roast: Filter (light)
Score: 88
Harvest: 2025

Tasting notes: Raspberry · Tropical fruits · Dried jasmine flowers
Acidity: Medium
Body: Soyeux / Silky
Toasted: Light

Alo Mosto Anaerobic Natural is one of those coffees that only Ethiopia can offer when tradition and technique meet in the hands of an exceptional producer. Tamiru Tadesse, renowned for his precision in processing, signs this batch from Sidama Bensa with an unmistakable aromatic identity: complexity, clarity, and an explosive fruity profile.

The cherries, hand-picked at their peak ripeness, are fermented for 96 hours anaerobically with must, a method that intensifies the fruit expression and adds deep aromatic layers without losing balance. The result is a tremendously expressive cup: juicy raspberry, bright tropical fruits, and a delicate touch of dried jasmine that elevates the entire profile.

It is a coffee that demonstrates how contemporary Ethiopian producers can transform traditional techniques into true sensory experiences — a filter for those seeking intensity, precision and character.

Sensory Summary:
🍇 Clean and bright raspberry
🍍 Well-defined tropical fruits
🌸 Dried jasmine with floral elegance
🎯 High complexity with a silky body and medium acidity

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