{"product_id":"ethiopia-sidama-alo-coffee-74158-mosto-anaerobic-natural","title":"Ethiopia Sidama Alo Coffee 74158 Mosto Anaerobic Natural","description":"\u003cp id=\"SE-7b4f45ee-6250-4e78-b52e-cd1d15985566\" class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\"\u003e\u003cstrong\u003eWe 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. \u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWe hope you enjoy experiencing how the coffee's flavor evolves throughout the process.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\"\u003e \u003c\/p\u003e\n\u003cp class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1038\/3441\/9483\/files\/alocoffee.et_1770047798_3823760292228994265_46106609434_1.jpg?v=1784469573\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\" id=\"SE-4b56e5a6-3aad-4033-a168-b9c2a902feb5\"\u003e\u003cspan class=\"se-ff-nanumgothic se-fs24 __se-node\" id=\"SE-52dcf000-77fa-4284-a3f5-c68f95853758\"\u003e\u003cb\u003eRoaster's TMI\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eThis 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.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eIt 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.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eBecause 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.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003e\u003c\/b\u003e Mosto fermentation is a technique originally used in wine-making, utilizing a properly acidic \"grape juice\" obtained by fermenting grapes without any additives.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eIn 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.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-path-to-node=\"7\"\u003eThis lot was processed at Safo, the main washing station of Alo.\u003c\/p\u003e\n\u003col start=\"1\" data-path-to-node=\"8\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,0,0\"\u003eRipe cherries, harvested at an altitude of approximately 2,400 masl, undergo a rigorous secondary inspection through a precise floating system.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,1,0\"\u003eThe harvested cherries are sealed in plastic tanks along with the mosto and fermented in a cool environment for 96 hours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,2,0\"\u003eFollowing fermentation, the cherries are dried on African beds for about 28 days.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,0\"\u003eDuring the peak sunlight hours of 12:00 PM to 3:00 PM, the cherries are covered to prevent direct exposure to the sun.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,4,0\"\u003eThe drying process continues until the cherries reach a final moisture content of approximately 11%.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,5,0\"\u003eThe 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\"\u003e \u003c\/p\u003e\n\u003cp id=\"SE-128562f2-5bb1-4156-b0a3-aef7c9af01ad\" class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\"\u003e\u003cspan id=\"SE-290b3d49-7554-420d-8092-796958b34493\" class=\"se-ff-nanumgothic se-fs16 __se-node\"\u003eProducer : Alo Coffee (Tamiru Tadesse)\u003cimg\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\"\u003e\u003cspan id=\"SE-ade1ee46-8906-484b-86d0-ac4c078a7c08\" class=\"se-ff-nanumgothic se-fs16 __se-node\"\u003eRegion : Bensa, Sidama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp id=\"SE-8445656e-5814-4439-83a2-4f3a2c89423c\" class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\"\u003e\u003cspan id=\"SE-16a0d02a-852f-4f30-bd92-c168c21bc01b\" class=\"se-ff-nanumgothic se-fs16 __se-node\"\u003eVillage : Murago \u0026amp; Alo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp id=\"SE-a189dfb4-a3a4-4d37-a6f3-499a66389359\" class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\"\u003e\u003cspan id=\"SE-ff3fcf21-6b6c-4999-92ed-28f2fc009e00\" class=\"se-ff-nanumgothic se-fs16 __se-node\"\u003eWashing Station : Safo Station\u003c\/span\u003e\u003c\/p\u003e\n\u003cp id=\"SE-7a74b678-180d-4e27-8ab8-8c849c7f4114\" class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\"\u003e\u003cspan id=\"SE-26de2745-1988-409c-bb16-bf22cb0ea4ea\" class=\"se-ff-nanumgothic se-fs16 __se-node\"\u003eAltitude : 2,410masl+\u003c\/span\u003e\u003c\/p\u003e\n\u003cp id=\"SE-6f74125f-f36d-4ab9-89b2-0a7318af4ae5\" class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\"\u003e\u003cspan id=\"SE-b57ff807-a5a1-44d6-8613-1532c9d09fe4\" class=\"se-ff-nanumgothic se-fs16 __se-node\"\u003eVarietal : 74158\u003c\/span\u003e\u003c\/p\u003e\n\u003cp id=\"SE-48dfe3a0-39b9-4ade-8fe9-9a9a6f7332f7\" class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\"\u003e\u003cspan id=\"SE-28220b66-ff77-4d63-94ad-fc5ed1c814da\" class=\"se-ff-nanumgothic se-fs16 __se-node\"\u003eProcessing : 96 hours Mosto Anaerobic Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp id=\"SE-f141fdfd-0602-495f-a091-215c0ba41240\" class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\"\u003e\u003cspan id=\"SE-becfd007-3e4e-40c5-883f-f31c627664e6\" class=\"se-ff-nanumgothic se-fs16 __se-node\"\u003eRoasting Point(Ground Agtron) : Light (103)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp id=\"SE-96fbc080-2614-4f33-b644-db9a86d41899\" class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\"\u003e\u003cspan id=\"SE-20c33d91-24c1-4b3d-ac9a-b3520a123a0c\" class=\"se-ff-nanumgothic se-fs16 __se-node\"\u003eMass Loss : 10.7%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp id=\"SE-17bd66fb-a9a0-46ca-9ce1-40971760e3a7\" class=\"se-text-paragraph se-text-paragraph-align-left se-is-text-paragraph-block-selected\"\u003e\u003cspan id=\"SE-00816de6-bd07-489e-8b68-9e5535a7cd5a\" class=\"se-ff-nanumgothic se-fs16 __se-node\"\u003eNotes : Mixed berries, plum, hibiscus, cacao nibs, red wine\u003c\/span\u003e\u003c\/p\u003e","brand":"Leicht Coffee Roasters","offers":[{"title":"100g","offer_id":52620405276955,"sku":null,"price":13.5,"currency_code":"USD","in_stock":false},{"title":"200g","offer_id":52620405309723,"sku":null,"price":25.5,"currency_code":"USD","in_stock":false},{"title":"500g","offer_id":52620405342491,"sku":null,"price":55.0,"currency_code":"USD","in_stock":false},{"title":"1 kg","offer_id":52620405375259,"sku":null,"price":104.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1038\/3441\/9483\/files\/0705.png?v=1784303285","url":"https:\/\/leichtcoffeeroasters.com\/en\/products\/ethiopia-sidama-alo-coffee-74158-mosto-anaerobic-natural","provider":"Leicht Coffee Roasters","version":"1.0","type":"link"}