Äthiopien Sidama Alo Kaffee 74158 Mosto Anaerob Natur

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

Due to the high demand from those looking for Alo washed coffees, we purchased this lot following a strong recommendation from Momos Coffee. The bean size is incredibly small, comparable to the "mini beans" previously offered by Momos.

Like other Alo coffees, this one boasts an excellent sweet aroma. While it shares similarities with other Alo washed coffees, it holds its own unique charm. Personally, I find its floral notes to be even more pronounced. Because it underwent an optimal anaerobic fermentation before having its mucilage thoroughly removed prior to drying, both the clean cup and flavor intensity are exceptionally strong. Overall, it delivers perfume-like floral aromatics, dominated by the fruit notes typically found in Alo washed coffees—such as peach, green grape, and citrus.

< Processing >

1. Ripe cherries harvested at an altitude of approximately 2,400 masl are thoroughly inspected again using a precise floating system.

2. The selected cherries are placed in vertical plastic tanks and fermented in an oxygen-deprived (anaerobic) environment for 72 hours. (This is akin to the "Zero Fermentation" method, distinct from a classic washed process.)

3. The beans are slowly dried on shaded African raised beds, away from direct sunlight, for about 14 days until reaching a final moisture content of approximately 11%.

4. After a resting period in parchment at the warehouse, the coffee is dry-milled and exported to South Korea.

One of the two additional Alo coffees arriving soon is also a washed coffee that has undergone a similar anaerobic process. However, for that upcoming coffee, the anaerobic fermentation tanks were laid horizontally to test a more even fermentation (known as the Reverse Washed process). Please look forward to that release as well, and we will continue to do our absolute best in sourcing and roasting!

We recommend enjoying this coffee iced before its resting (degassing) period is fully complete, and hot once it has fully rested!

Producer : Alo Coffee (Tamiru Tadesse)

Region : Bensa, Sidama

Village : Murago & Alo

Washing Station : Safo Station

Altitude : 2,410masl+

Varietal : 74158

Processing : 72 hours Anaerobic Washed

Roasting Point(Ground Agtron) : Light (TBA)

Moisture Ratio : TBA

Mass Loss : TBA

Notes : Floral, Lemongrass, Perfume, Peach, Muscat, Sweet