Äthiopien Sidama Alo Kaffee 74158 Mosto Anaerob Natur

$8.50

We recommend letting the coffee rested for at least 10 days before brewing, though our roastery considers the ideal resting period to be 3 weeks or more.
We hope you enjoy experiencing how the coffee's flavor evolves throughout the process.

Roaster's TMI

Compared to last year, it showcases the nuances of a classic yet solid Ethiopian washed coffee with improved clean cup and balance.

Habtamu's coffees were imported through Falcon Coffees this year, including the Danche, Goro, and Chelbesa lots. Following Goro, I also plan to introduce Danche (We intend to carry at least one cost-effective Ethiopian line like this).

The cherries are recorded by their source kebele and then passed through an Agaarde pulper. During this process, floaters are removed, and Q1 and Q2 parchment are separated into their respective dedicated fermentation tanks.
The parchment then undergoes fermentation for 48–72 hours, depending on weather conditions.
After fermentation, the mucilage is washed off in soaking tanks. It undergoes skin-drying in the shade for 48 hours before being transferred to African raised beds to dry for 8–12 days. During the drying process, the parchment is turned at least five times a day and covered with shade nets during the peak sun hours between 11 AM and 3 PM.
Once the moisture content reaches 10–11%, the coffee is moved to the warehouse.

We highly recommend enjoying this coffee iced!

Producer : Smallholder Farmers, Habtamu Fekdau Aga

Region : Hambela, Guji

Washing Station : Goro

Altitude : 2,050 ~ 2,100 masl

Varietal : 74110, 74112

Processing : Washed

Roasting Point(Ground Agtron) : Light (TBA)

Moisture : 9.9%

Mass Loss : 10.1%

Notes : Jasmine, Bergamot, Nectarine, Lemon, Cane Sugar