Alo Mosto Anaerobic Natural

Regular price $310.00

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Details

Origin: Sidama Bensa, Ethiopia

Farm: Alo Washing Station

Producer: Tamiru Tadesse

Altitude: 2400m

Process: Mosto Anaerobic Natural

Variety : JARC 74158

Harvest: 2025

Processing Level: 3/5

Roasted in Zurich, Switzerland on January 26, 2026.

Brewing Recommendations

General Information:

Water: Soft, balanced mineral profile. Favor Magnesium and balance with Calcium, with little bicarb. (≈60-100 ppm TDS)

Rest time: 7–14 days post-roast

Filter Recipe

Grind setting: Medium–fine (adjust for 2:30–3:00 total brew) - Around 25 Clix.

Brewer: Either Conical (V60, Timemore) or Flat (Orea, Solo)

Dose: 16 g coffee → 260 g water

Water temp: 92–94 °C

Pours: 3 (bloom + 2 equal pours)

Pour Structure: 60g Bloom for 40s, followed by 2 equal pours of 100g. Drawdown of 2nd pour around 1:25. Last pour when bed is dry. All pours from a medium height to promote agitation.

Total brewing time: ~2:45

Tamiru Tadesse is a coffee supplier who has been in the coffee business for the last eight years. He works with about 200 farmers in Delo Kebele, Bensa zone of the Sidama region. He collects about 182,000 kilograms of red cherry from an estimated 80 hectares of land owned by the farmers. Tamiru processes anaerobic and natural coffee which is dried on a raised bed with mesh wire. He then sells his coffee on the international market, mostly in China. However, he says, he was interested to have new market destinations and promote the unique flavors of Bensa coffee.

This particular lot is from his own washing station, Alo, grown and managed by Tamiru himself is his Mosto Anaerobic Natural - this underwent a 96hr fermentation up at the cool environment at Alo Washing Station with an inoculation from the "Mosto" or juices from the previous fermentations, full of microorganisms. It was then laid out to dry on these raised beds until dry, with regular turning to get a super clean finish.

All this results with an excellent coffee, with such high quality from the terroir, growing conditions, and excellent processing. This coffee punches well above it's weight - and was actually the same processing that Tamiru used to win the Ethiopian Cup of Excellence in 2021!