Alo [Digs Project Anaerobic Honey 48h] {Filter}

Description

TANAT Coffee is located in Paris, France From TANAT SCORE 88 Head to the Bensa highlands, to the heart of the village of Alo, where producer Tamiru Tadesse crafts some of Ethiopia's most sought-after coffees. This batch is the result of a 48-hour honey anaerobic fermentation. The cherries are meticulously selected before fermenting 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 raised African beds, with some of the mucilage preserved to enhance its sweetness. This coffee is produced as part of the DIGS Project, an initiative that empowers producers by promoting exceptional batches through enhanced traceability, innovative processing methods, and fairer compensation. The project supports producers in experimenting with modern processes while preserving the unique character of local terroirs and varieties. In the cup, a luminous expression emerges: mirabelle plum, bergamot, and orange zest intertwine in an expressive cup. An enveloping sweetness supports a lively yet perfectly balanced acidity.