Producer / Tamiru Tadesse Tessma
Region / Bensa, Sidama
Processing Station / Alo Processing Station
Altitude / 2450m+
Varieties / 74158
Process / Mossto Anaerobic Natural (96hrs)
Crop Year /  Dec 2023 - Feb 2024
Notes / Purple Flower, Red Grapes, Melon
Weight / 150g

Ethiopia COE 2021 Winner Tamiru Tadesse start his exporting company Alo Coffee in 2020. After he worked in coffee industry for eights year, he decided to go further and start his processing station in his home town Bensa in Sidama region, which well known for it higher altitude and special micro climate. 

For this Mossto Anaerobic Natural, coffee cherries were soaked in mossto juice and left to ferment in an anaerobic environment for 96 hours. The plastic fermentation tanks are stored in a warehouse away from sunlight and high temperatures at Alo for better control over the process. That’s how Tamiru achieves an elegant flavor profile featuring purple flowers, red grapes, and melon in this Mossto Anaerobic Natural coffee.