Ethiopia Alo Faficho

This lot follows a classic washed process, with the coffee washed using cold spring water before being dried for several days until the parchment reaches below 30% moisture. At this point, the parchment is packed and rested in a cold room for approximately 120 hours, allowing the coffee to settle before drying resumes. It is then dried slowly under shade, extending the drying phase while protecting the coffee’s delicate structure.

The combination of cold spring water washing, controlled resting, and shaded drying gives the coffee a clean and precise expression, preserving its naturally floral and delicate character while allowing greater depth and sweetness to develop through the extended drying process.