Alo Hatessa

This is an exceedingly juicy lot from the highland village of Hatessa in Bensa, Sidama. I get lots of peach and strawberry and a velvety finish. 

5-8 tons of dry process coffee are produced at this small, dedicated washing station each year. Ripe cherries are meticulously handpicked for uniformity, then placed into blue plastic tanks and sealed for 72 hours of anaerobic fermentation in a cool environment. Following fermentation, the cherries are spread across African raised beds for 25 days of drying, with consistent turning every hour to ensure even dehydration. To safeguard the fruit’s integrity, the beds are covered during peak sunlight hours (12–3 PM) to prevent overheating. Once the cherries reach the ideal moisture level of 11–11.5%, they are sealed in GrainPro bags to preserve and enhance aromatic development, then stored in traditional jute bags. The dried cherries are rested for a minimum of 45 days before dry milling to allow the flavor profile to fully rest.

Harvested Late 2024 - Early 2025. Heirloom Variety (74158). 2,320-2,460 masl. Dry Process. Imported by Falcon Coffees.