Ethiopia Alo Dark Room #27

This exceptional lot comes from the Sidama highlands, Bensa, at an altitude of 2,442 m, where producer Tamiru Tadesse grows coffee beans of remarkable quality.

The cherries are harvested when fully ripe and then carefully sorted to ensure perfect consistency before entering an innovative process: the Dark Room Natural.

The cherries are first dried in the shade until they reach approximately 20% moisture content. They are then transferred to dark, climate-controlled rooms, an environment designed for extremely slow and uniform drying. For 57 days, the coffee matures in the dark before stabilizing at a final moisture content of 11%.

This process allows the beans to develop a deep sweetness, refined acidity, and a rich and nuanced aromatic complexity, resulting in an elegant, expressive, and perfectly balanced cup.

In the cup, there are sweet honey and floral notes of jasmine, citrus acidity, and hints of white grape and mandarin orange, all carried by a rich body that enhances the coffee's balance and deliciousness.