Alo 74158 - Ethiopia {Must Anaerobic Natural}

Ficha Técnica

Tostador: Datura Coffee
Origen: Sidama, Bensa, Etiopía
Finca: Alo Village - Main Station
Productor: Tamiru Tadesse
Altitud: 2.400 msnm
Varietal: 74158
Proceso: Mosto Anaerobic Natural
Perfil: Golden Kiwi · Pineapple · Cantaloupe · Rum Raisin · Lemongrass
Formato: 100 g
Tueste: Light Roast
Ideal para: Filtro · Espresso

¿Por qué nos gusta?

Nos gusta por la exclusividad del lote y su extraordinario proceso Mosto Anaerobic Natural. La combinación de kiwi amarillo, piña, melón, pasas al ron y lemongrass ofrece un perfil muy complejo y diferente.

Además, el tueste ligero está diseñado para destacar al máximo las características desarrolladas durante el procesamiento.

¿Quién debería comprar este café?

✓ Quienes buscan cafés etíopes exclusivos y de producción limitada.
✓ Amantes de procesos anaeróbicos y perfiles muy expresivos.
✓ Quienes disfrutan descubriendo cafés con notas poco convencionales.
✓ Quienes quieren un café especial que funcione tanto en filtro como en espresso.

Alo 74158 Mosto Anaerobic Natural is an exclusive lot from Alo Village, Bensa, Sidama, Ethiopia, produced by Tamiru Tadesse at an altitude of 2,400 meters above sea level.

Alo Coffee was founded in Bensa, Sidama, by Tamiru Tadesse and his wife Messi, with the vision of demonstrating the potential of the region's coffees and adding greater value to both quality and producers.

In 2021, their first lot from Alo village won the Ethiopian Cup of Excellence, an award that highlighted the potential of this producing community.

Since then, Alo Coffee has continued its work with a strong focus on processing precision and showcasing the potential of Sidama's different terroirs.

This lot 74158 Mosto Anaerobic Natural stands out for its exclusivity and the process used. It is a limited lot that we offer in a 100g format only.

In the cup, we find a complex and very expressive profile, with notes of yellow kiwi, pineapple, cantaloupe, rum raisins, and lemongrass.

The Light Roast aims to highlight these characteristics and preserve the complexity developed during processing. The coffee works well for both filter and espresso.

Process

This coffee has been processed using the Mosto Anaerobic Natural method, a precise and highly controlled process.

Fully ripe cherries are hand-selected for uniformity. Subsequently, they are placed in blue plastic tanks, which are sealed for 96 hours of anaerobic fermentation with must, in a cool environment.

This slow and controlled process allows for the development of complexity while maintaining clarity and balance.

After fermentation, the cherries are spread on raised African beds for 28 days, turned hourly to ensure uniform drying.

During the hours of greatest sun exposure, between 12:00 PM and 3:00 PM, the beds are covered to prevent excessive temperature and protect the integrity of the fruit.

Once the cherries reach a moisture level of 11–11.5%, they are stored in GrainPro bags and then in traditional jute sacks.

Before hulling, the dried cherries rest for a minimum of 45 days, allowing the profile to fully stabilize.

Sensory summary
Yellow kiwi
Pineapple
Cantaloupe
Rum raisins
Lemongrass

We are a micro roastery, based in Paris, deeply moved and fascinated by what nature and human effort can create. Delicious coffees are a blend of nature's randomness and deliberate choices.
We meticulously select our green coffees for their distinct aromatic properties. Our primary aim is for you to enjoy them in your final cup, where the essence of the terroir and the dedication of the producers shine through.

With a continuous focus on adjusting our profiles, we aim to highlight the best aspects of each coffee. Rather than adhering to specific profiles like "espresso" or "filter," our goal is to unlock each coffee's maximum potential.