Alo [Digs Project Anaerobic Honey 48h]

We’re heading to the Bensa highlands, in the heart of the village of Alo, where producer Tamiru Tadesse grows some of Ethiopia’s most sought-after coffees. This lot is the result of a 48-hour anaerobic honey fermentation. The coffee cherries are meticulously selected before being fermented in an anaerobic environment for two days, allowing for intense aromatic development; after this controlled fermentation, the coffee is pulped and then slowly dried on African beds, with some of the mucilage preserved to enhance sweetness.

This coffee is produced as part of the DIGS Project, an initiative that highlights producers by showcasing exceptional lots through advanced traceability, innovative processing methods, and fairer compensation. The project supports producers as they experiment with modern processes, while preserving the identity of local terroirs and varieties.

In the cup, the flavor profile is vibrant: mirabelle plum, bergamot, and orange zest intertwine to create an expressive cup. An enveloping sweetness supports a lively yet perfectly balanced acidity.