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

This is the Alo Coffee (Tamiru Tadesse) Safo Station 74158 Mosto Anaerobic Natural. Aside from a few exclusive lots for specific companies, it is, to my knowledge, practically the only Mosto Anaerobic in the Alo Coffee lineup, making it quite special.

It is a captivating coffee with complex red fruit flavors and a red wine-like character. As is typical with most Alo Coffees, the high amount of sugars adhering to the surface of the green beans yields excellent sweetness. Consequently, the roasted beans tend to appear darker on the outside even when roasted using the same profile as other coffees. Furthermore, due to its low moisture content(but this coffee was quite normal), roasting can be somewhat challenging, and we do not recommend using overly aggressive extraction methods when brewing.

Because the majority of the stock is usually sold out during pre-cuppings, we couldn't introduce it last year. However, this time, we made sure to secure plenty of stock in advance.

Mosto fermentation is a technique originally used in wine-making, utilizing a properly acidic "grape juice" obtained by fermenting grapes without any additives.

In the context of coffee processing, "Mosto" refers to a culture medium based on "coffee cherry juice" extracted during the separate fermentation of coffee cherries. While methods may vary slightly from farm to farm, almost all use juice derived from the same coffee variety. Occasionally, additional sugars or yeast are introduced during this process. Because of this, most coffee mosto is not suitable for consumption on its own.

This lot was processed at Safo, the main washing station of Alo.

1. Ripe cherries, harvested at an altitude of approximately 2,400 masl, undergo a rigorous secondary inspection through a precise floating system.

2. The harvested cherries are sealed in plastic tanks along with the mosto and fermented in a cool environment for 96 hours.

3. Following fermentation, the cherries are dried on African beds for about 28 days.

4. During the peak sunlight hours of 12:00 PM to 3:00 PM, the cherries are covered to prevent direct exposure to the sun.

5. The drying process continues until the cherries reach a final moisture content of approximately 11%.

6. The dried cherries are then transferred to GrainPro bags and rested in a warehouse for a minimum of 45 days before being milled and exported to South Korea.

Producer : Alo Coffee (Tamiru Tadesse)

Region : Bensa, Sidama

Village : Murago & Alo

Washing Station : Safo Station

Altitude : 2,410masl+

Varietal : 74158

Processing : 96 hours Mosto Anaerobic Natural

Roasting Point(Ground Agtron) : Light (103)

Mass Loss : 10.7%

Notes : Mixed berries, plum, hibiscus, cacao nibs, red wine