Ethiopia Tamiru Tadesse ALO Mosto Anaerobic

Tamiru Tadesse ALO Mosto Anaerobic

A clean cup with fruity, rich sweetness and a long-lasting complexity, even as it cools.

Origin: Sidama, Bensa, Alo Village

Producer: ALO COFFEE

Altitude: 2,380 – 2,470m

Variety: 74158

Processing Method: Mosto Anaerobic Fermentation (72 hours)

Grade: G1

Harvest Year / Arrival Date: 2023-2024 / October 2024

Cup Notes

Rich aroma and a clean cup, with notes of:

• Tropical fruits: pineapple, mango

• Muscat, blackberry, grape, dark cherry

• Long-lasting complexity and aftertaste

Process

• Carefully selected coffee cherries are floated in water to remove any floating debris.

• The cherries are then sealed in tanks along with their pulp and juice (Mosto) for 3 days of anaerobic fermentation.

• After fermentation, the cherries are removed and dried in the shade for 30 days.

What is Mosto?

“Mosto” is a term in Spanish and Italian that refers to grape juice, typically at the pre-fermentation stage during winemaking. This juice is rich in sugars and contains essential components for fermentation, which eventually transforms the sugar into alcohol and carbon dioxide in wine.

In coffee processing, Mosto refers to the juice or liquid from coffee cherries during fermentation, especially in anaerobic (oxygen-free) conditions. The pulp and juice of the coffee cherries create a highly active fermentation environment, where microorganisms break down the sugars in the cherry, transferring unique flavors to the beans.