Ethiopia Alo Bombe ZFWA

Highlights

“Grown in the village of Bombe, in Bensa, this is the clean end of Tamiru Tadesse's Alo range: the cherries are sorted, depulped and washed mechanically with no fermentation at all — the ZFWA (zero fermentation washed) protocol — to keep the terroir naked. The coffee then dries 12 days on African beds, turned every hour and shaded at the hottest part of the day, and rests in the warehouse at 11% moisture before hulling and export. The cup is vivid and elegant: jasmine, white peach and sencha. JARC 74158, 2026 harvest, 88 points, roasted for filter, 200 g at €16.90.”