Process Station: Alo Main Station

Region: Bombe Village, Bensa, Sidama, Ethiopia

Variety: JARC 74158

Process: Washed

Altitude: 2100-2280 masl

Roasting Profile: Espresso

Roasting Machine: ROEST P3000

Aroma: Black tea, Chocolate

Flavor: Dark chocolate, Candied Orange

Aftertaste: Black Tea Like

Mouthfeel: Silky and Smooth

Processing

After harvest, ripe coffee cherries pass through a hopper where floaters are removed to ensure only dense, high-quality cherries move forward. These cherries are then de-pulped and washed immediately using a mechanical washer, skipping the traditional fermentation step to preserve the clarity of the cup and the purity of the terroir.

The freshly washed parchment is then transferred to African drying beds, where it is carefully dried over a period of 12 days. Our dedicated team turns the parchment every hour to ensure uniform drying and to prevent over-fermentation. To protect the parchment from harsh sunlight, it is covered with shade between 12 PM and 3 PM each day.

Once the coffee reaches its target moisture content of 11%, it is moved to our warehouse for resting, allowing the flavors to stabilize and develop before final milling and export