Sep 29 2026 Ethiopia

We’re heading to the Bensa highlands, in the heart of the village of Alo, where producer Tamiru Tadesse crafts some of Ethiopia’s most sought-after coffees. This lot is the result of a 72-hour Natural Mosto fermentation—a method that uses coffee juice (mosto) to intensify fermentation and bring out a complex flavor profile. Our lot is the result of research conducted by DIGS Project, an importer specializing in the selection of exceptional coffee whose motto is “green sourcing for connoisseurs.” DIGS travels to the most renowned growing regions in search of the finest micro-lots. Their approach prioritizes direct, long-term relationships with visionary producers who celebrate their terroir. In the cup, this coffee is decidedly rich and explosive; from the very first sips, you’ll detect distinct notes of lemon candy, followed by a lively, juicy red currant. Finally, a hint of peach tea adds a touch of sweetness and an elegant, refreshing finish.