Äthiopien Sidama Alo Kaffee 74158 Mosto Anaerob Natur

We recommend letting the coffee rested for at least 10 days before brewing, though our roastery considers the ideal resting period to be 3 weeks or more.
We hope you enjoy experiencing how the coffee's flavor evolves throughout the process.

Roaster's TMI

This is a coffee from SNAP, a producer we have featured several times this year. Although SNAP, operated by Negusse Debela, primarily focuses on the Gedeb Yirgacheffe region, this coffee was interestingly processed at the Buku Sayisa Station in the Guji Hambela region.

Its taste and price were excellent at the cupping session, so we secured it immediately. 

It features aromas of ripe grapes and delicate florals. On the palate, you will find notes of red fruits such as grapes, strawberries, and plums, complemented by a bright acidity reminiscent of grapes and oranges. While we are generally highly satisfied with all the green beans we purchased this year, there haven't been many instances where the main production lot exceeded our expectations even more than the sample. This coffee is one of those exceptional cases.

Producer : SNAP (Negusse Debela)

Region : Hambela, Guji

Washing Station : Buku Sayisa

Altitude : 2,200 ~ 2,350masl

Varietal : 74110, 74112, 74158

Processing : Natural

Roasting Point(Ground Agtron) : Light (107)

Mass Loss : 10.4%

Notes : Red Grape, Strawberry, Plum, Floral, Orange