From the highlands of Yirgacheffe’s Konga area (1900–2100m), this Heirloom variety is processed at ALO Coffee’s renowned natural drying stations. ALO Coffee works closely with local smallholder farmers, combining selective hand-picking, raised-bed sun drying for at least 15 days, and meticulous hand-sorting to ensure only the finest cherries make it to the final lot. This collaboration with Doora Coffee Export highlights the terroir’s signature red florals and layered citrus sweetness.