ETHIOPIA Alo ESP

This coffee comes from Alo Farm and Alo Washing Station in Sidama, Bensa region of Ethiopia, at 2300-2400 meters altitude. The varieties are Kurume and 74110. It is processed using the Red Honey method, where cherry remains partially on the bean during drying for 18-22 days on African raised beds with intensive quality control. The coffee is handpicked between December and February. The station, established in 2021, operates with 165 drying beds and works with 8 full-time staff and up to 300 pickers during peak season. The coffee grows under natural shade trees in a cool high-altitude mountain landscape. The flavor profile features orange blossom, citrus fruit, stone fruit, floral notes, milk chocolate, and soft spices.