48h Anaerobic JARC 74158

48h Anaerobic JARC 74158

150g
€14,80
€14,80 €25,90
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48h Anaerobic JARC 74158
  • 48h Anaerobic JARC 74158
48h Anaerobic JARC 74158

48h Anaerobic JARC 74158

This JARC 74158 from Tamiru Tadesse at ALO in Chilaka, Bensa, Sidama, Ethiopia, is fermented anaerobically for 48 hours.

Lemon and jasmine open the nose, followed by blueberry jam over a sweet, juicy body. A bright, clean acidity carries the finish.
€14,80
€14,80 €25,90
€98,67/kg
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Size

About this coffee

Producer
Tamiru Tadesse, ALO

Region
Bensa, Sidama

Origin
Ethiopia

Varietal
JARC 74158

Process
48h Anaerobic

Harvest

Produzent
Tamiru Tadesse, ALO

Region
Bensa, Sidama

Herkunftsland
Äthiopien

Prozess
48h Anaerobic

Varietät
JARC 74158

Ernte

Sweetness

Complexity

Acidity

It's all about the coffee

At Sandbox, we embrace innovation and challenge the status quo. That’s why we don’t differentiate between espresso and filter roasts, and we use only light roasts to bring out the best in our coffee. We encourage you to explore and experiment with our coffees—whether you prefer filter, espresso, or flat white, make it your own. Be curious, enjoy the journey and let’s learn from each other!

About the producer

Tamiru Tadesse

Tamiru Tadesse was born in Alo, in the Bensa district of Sidama, and worked as an electrical engineer and university instructor before moving into coffee. In 2020 he founded Alo Coffee with his wife, Messi, and built a washing station in Alo at over 2,400 m. The station works with his own land and the smallholder farmers of nearby Chilaka village. Their first competition lot took first place at the 2021 Ethiopia Cup of Excellence, and Tamiru has since become one of Ethiopia's best-known names for experimental processing.

About the varietal

JARC 74158

JARC 74158 is an improved Ethiopian selection released by the Jimma Agricultural Research Centre in 1979. It comes from the Metu Bishari selections, taken from mother plants in the Metu district of the Illubabor zone, and was chosen for its high yield and resistance to coffee berry disease. It is widely planted in Sidama and does especially well at high altitude. In the cup, 74158 is known for floral aromatics, stone fruit and citrus-like acidity, and it holds its clarity while gaining sweetness from fermentation-driven processing.

Process

48h Anaerobic

In anaerobic fermentation, coffee is sealed in a tank so that no oxygen is exchanged with the outside air. Native yeasts and bacteria first use up the oxygen that is already present, then keep fermenting without it, breaking down sugars in a controlled environment. Here the fermentation runs for 48 hours, a short window compared with the 72 and 96 hour lots ALO also produces. A shorter phase tends to lift sweetness and fruit character while leaving the high-altitude profile of the coffee intact.

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