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Ethiopia Alo Mosto specialty coffee beans by Dabov — anaerobic fermentation process, 74158 variety from Bensa region at 2400-2500m altitude
  • Ethiopia Alo Mosto specialty coffee beans by Dabov — anaerobic fermentation process, 74158 variety from Bensa region at 2400-2500m altitude
  • Ethiopia Alo Mosto specialty coffee beans by Dabov — anaerobic fermentation process, 74158 variety from Bensa region at 2400-2500m altitude
Ethiopia Alo Mosto

Ethiopia Alo Mosto

CHF 34.00
Taxes included.

Tasting Notes: Tropical Fruit • Red Grapes • Milk Chocolate

Ethiopia Alo Mosto is one of those specialty coffees that you remember from the first sip. The ripe cherries are hand-picked and undergo 96 hours of anaerobic fermentation in sealed mosto tanks, a technique that controls the temperature and encourages the development of complex aromas.

The coffee is then dried for 28 days on African beds, with the fruit turned every hour for even drying. This preserves the natural sweetness and achieves a deep aromatic profile with a velvety texture and a long, elegant aftertaste. Tamiru Tadesse’s farm in the Bensa region of Sidamo sits at an exceptional 2,400–2,500 masl, where the cool temperatures and misty mornings create perfect conditions for the 74158 variety to develop intense tropical fruit character and grape-like sweetness.

Brewing Recommendation: Best enjoyed as a V60 pour-over or cold brew to highlight the tropical fruit notes. Pair with dark chocolate truffles or a slice of red grape focaccia.

Origin: Ethiopia
Region: Bensa
Farm: Tamiru Tadesse
Altitude: 2,400–2,500 masl
Process: Anaerobic Fermentation
Variety: 74158
SCA Score: 87–89 (Black Label)

Available at our Basel cafés and online at BRÜ Specialty Coffee.
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