Tasting notes: Lemon Candy, Peach Tea, Redcurrant Alo [DIGS Project Mosto Natural 72h] comes from the Bensa highlands of Ethiopia, where producer Tamiru Tadesse works in the village of Alo. The lot uses a 72-hour natural mosto fermentation, adding coffee juice to the fermentation. It was developed through research by DIGS Project, an importer focused on exceptional micro-lots and long-term relationships with producers. Tanat describes the cup as rich and expressive, opening with lemon candy before moving into juicy red currant. Peach tea brings sweetness and a refreshing finish. The coffee is a 74158 variety, scored 88 by the roaster, and roasted for filter brewing. Quantity: 200g Origin: Ethiopia Region: Bensa Farm: Tamiru Tadesse Process: Natural – 72-Hour Mosto Fermentation Variety: 74158 Altitude: 2,550m Roast level: Light Brew method: Filter Roast date: September 03, 2026