TANAT – Alo [Mosto Anaerobic Natural] 200g | Ethiopia

Alo is a village in the highlands of Bensa, in southern Ethiopia, sitting at 2240 metres and above. Tamiru Tadesse is the producer behind some of the region's most sought-after coffees.

Perfectly ripe cherries are hand-selected and sealed into airtight containers with mosto — coffee juice — for a 96-hour anaerobic fermentation, then dried as a natural. Using mosto rather than water intensifies the fermentation, and the long sealed window is what builds the aromatic complexity here.

The variety is 74158, one of the JARC selections widely planted across southern Ethiopia. It scores 88.

Tasting notes of pineapple, lacto-fermented strawberry and coconut — intensely fruity, and firmly in the funky end of natural processing.

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