[Dip-Style]003 Ethiopia Sky Project TOMODACHI

[Dip-Style]003 Ethiopia Sky Project TOMODACHI


Regular price ¥400

Unit price per 

Flavor Notes

Muscat, Pear, White Peach, Rose Wine, Milk Chocolate, Strawberry Jam, Purple Flower, Complex, Aromatic, Sweet Aftertaste


Producer:  Alo Coffee (Tamiru Tadesse)
Area: Alo, Sidama
Altitude: 2,450m+
Varietal: 74158
Processing: Tetsu process(Double Anaerobic Honey: Double stage fermentation. First whole cherry fermented for 4 days then Depulp and ferment 3 days in parchment. Finish Honey style.)

Roast Level

Light roast


Coffee in tea bags? Indeed! Quickly and easily make barista-quality ladder-blend coffee at home and on the go. No machine needed—just add hot water!


  1. Pour 50g of hot water (93–95 °C)
  2. Wait 30 seconds
  3. Pour 130g of hot water
  4. Shake up and down 10–20 times (adjust as needed to suit your preferred intensity)
  5. Wait 3 minutes
  6. Remove the bag


"Aiming for the World's Best Coffee"

This coffee is the result of a project aiming to create the finest coffee, involving collaboration among a local farm, an exporter from Taiwan (Tri-Up Coffee), and Tetsu Kasuya. It's a special lot made using the refining method "double anaerobic honey, which Tetsu himself devised and proposed.
Tetsu decided to name this exceptional coffee "TOMODACHI," which means "friend" in Japanese, to express our immense gratitude.


Here are the details of the Kasuya Process:
The "Double Anaerobic Honey Process" is used.
It's a method often used in some specialty coffees lately, the double anaerobic.

In simple terms, it involves conducting anaerobic fermentation twice.
To explain briefly:

1. Only collect fully ripe cherries.
2. Pack the cherries into a sealable tank.
3. Leave the tank submerged in water at a low temperature for 4 days to ferment.
4. Remove the cherries from the tank and process them through a pulper to remove the pulp.
5. Gather the parchment and seal the tank again, without discarding the must (juice accumulated in the tank from the first fermentation).
6. Leave the tank submerged in water at a low temperature for 3 more days to ferment again.
7. Remove the cherries and transition to the honey process, allowing them to dry slowly.

This marks the fourth year of the project in Ethiopia. It's not just a one-time trial; instead, we continue to experiment every year, seeking feedback from Philocoffea, with the ambition of creating the world's best coffee someday.

This year, in our fourth year, we collaborated with Tamiru, and the coffee was produced at an altitude exceeding 2450m in Alo, where we applied an original process. Different locations of harvest require different processes... Previously, we used to include the pulp during the second fermentation, but this time, we omitted it and conducted a second anaerobic fermentation in the tank where the parchment had undergone the first fermentation.

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