Tanat - Alo - Ethiopia - DIGS Project Mosto - Natural 72h

Tasting notes:  Lemon Candy, Peach Tea, Redcurrant

A vibrant Ethiopian coffee from producer Tamiru Tadesse in the Bensa highlands, this 72-hour Natural Mosto fermentation lot delivers a rich and expressive cup. The profile opens with sweet lemon candy, followed by juicy red currant and delicate peach tea. Carefully processed using coffee juice (mosto) to enhance fermentation, it offers lively acidity, layered sweetness, and a refreshing finish. Developed through research by DIGS Project, this coffee highlights innovative processing and the distinctive character of Alo’s terroir. With an 88 score and a filter roast, it’s an exciting choice for those who enjoy bright, fruit-forward Ethiopian coffees.

Quantity:	200g	Origin:	Ethiopia
Region:	Bensa	Farm:	Tamiru Tadesse
Process:	Natural – 72-Hour Mosto Fermentation	Variety:	74158
Altitude:	2,550m	Roast level:	Light
Brew method:	Filter	Roast date:	September 03, 2026