Alo Main Station Dark Room Dry Natural

Highlights

“This is the whole 17 kg lot #34 from the main station of Alo Village, a producer Rose has bought from for years. Tamiru Tadesse dried it the way he has pushed Alo's processing: a few days on raised beds, then roughly 50 days inside the dark rooms he built and recently expanded, which slows and stabilises the dry and extends shelf life. The coffee grows above 2,400 m as the 74158 variety and stays a straight natural, with no added fermentation. It placed third at this year's Swiss Brewers Cup in Dina's first competition, and the cup is layered: lavender, grapefruit, orange, apricot, grape, and green or black tea.”