TANAT – Alo [DIGS Project Mosto Natural 72h] 200g | Ethiopia

Tamiru Tadesse grows this in the village of Alo, in the highlands of Bensa in southern Ethiopia, between 2400 and 2550 metres — a producer behind some of the most sought-after coffees coming out of the region.

The process is a 72-hour natural mosto fermentation. Mosto is coffee juice, used in place of water to drive the fermentation harder and draw more complexity out of the cherry.

The lot came to TANAT through DIGS Project, a green importer whose stated approach is direct, long-term relationships with producers rather than one-off buying, and whose motto is "green sourcing for connoisseurs." The variety is 74158.

TANAT describe it as indulgent and explosive: bold lemon candy first, then peach tea, finishing on a juicy redcurrant that keeps the sweetness elegant rather than heavy.

Freshly roasted by TANAT in Paris and imported to the UK by ROAST EDIT Co.