Alo Cold River Fermentation

Highlights

“Tamiru Tadesse's Alo Coffee has become one of the most reliable names in Ethiopian specialty, and this lot is a 74158 varietal grown between 2,380 and 2,470 metres in Sidama. The process is a cold river fermentation washed — a slow, cool-fermented wash that preserves the varietal's perfume while keeping the cup clean. It reads as Haribo peach rings with jasmine florals and a lemongrass edge, finishing vibrant rather than syrupy. Walnuts rates it among their top three roasts of the year. Light roasted for both filter and espresso.”