Alo [DIGS Project Anaerobic Honey 48h]
Tanat
- Country
- Ethiopia
- Altitude
- 2475 masl
- Process
- Anaerobic Honey - 48h Fermentation
- Variety
- 74158
- Roast level
- Light
- Tasting notes
- Mirabelle, Bergamot, Orange Zest
Ethiopia and Tamiru Tadesse
This coffee hails from Ethiopia, produced by Tamiru Tadesse, known for its unique flavor profiles and commitment to quality.
Anaerobic Honey Process
The anaerobic honey process involves fermenting the coffee in sealed containers for 48 hours, which can enhance sweetness and complexity.
In the Cup
The bag suggests tasting notes of mirabelle, bergamot, and orange zest, offering a vibrant and fruity experience with a bright finish.