Tanat - Alo DIGS Project Anaerobic Honey 48h

To the high plateaus of Bensa, in the heart of the village of Alo, where producer Tamiru Tadesse signs off on some of the most sought-after coffees in Ethiopia. This lot comes from an anaerobic honey fermentation of 48 hours. The cherries are meticulously selected before fermenting in an anaerobic environment for two days, allowing intense aromatic development. After that controlled fermentation the coffee is depulped then dried slowly on African beds, with part of the mucilage preserved to bring more sweetness.This coffee is produced within the DIGS Project, an initiative that puts producers forward by valuing exceptional lots through deep traceability, innovative processing practices and fairer pay. The project supports producers in experimenting with modern processes while preserving the identity of local terroirs and varieties.