From the highlands of Sidama Bensa at 2100m, this lot features the 74158 variety and was processed at ALO Main Station using an innovative four-stage terroir microclimate approach. The Hybrid Washed process highlights the transparent nature of high-altitude terroir with an elegant floral structure and refined sweetness of tropical stone fruit.
Founded by Yanyi Xu, a micro roastery based in North London. Known for a gentle roasting style that preserves origin characteristics, with a strong focus on Ethiopian micro lots (floral, jasmine, bergamot profiles) and, unusually for the UK, one of the largest selections of Chinese Yunnan micro lots.
