Product details
Worth knowing.
From the main station of Alo Village, and a producer we've worked with for several years now, comes a very special lot that represents how much Tamiru Tadesse has pushed processing at Alo. This lot is a classic natural, without extra fermentation but has a special dark room drying. Tamiru built these dark rooms for drying coffee a few years ago, but has expanded them recently to accomodate more lots, and we were lucky enough to get this one, lot #34. This whole 17kg lot has been sent to us, and we're happy to share it with you now.
The coffee itself is grown at over 2400m above sea level, already a feat in itself for complexity and clarity in their coffees. It's then began drying on raised beds for a few days, before being moved into the dark rooms for drying. This is the main way that we're able to get such quality and complexity from their 74158 variety. It's kept in the dark room for around 50 days, which is a very long time. This slow, stable drying helps enhance the expression of this coffee, but also extends the shelf life we found.
This particular lot was used in the Swiss Brewers Cup Championship this year to place 3rd place in Dina's first ever competition! We are excited to share it with you now, you can expect a very complex cup - lots of Florals like Lavender, fruits like Grapefruit, Orange, Apricot and Grape, and elegant tea notes like Green or Black tea.
At origin