Ethiopia Tamil Tadese ALO Most Anaerobic 72hrs

Ethiopia Tamil Tadese ALO Most Anaerobic 72hrs

¥2,940
¥2,940
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Ethiopia Tamiru Tadesse ALO Mosto Anaerobic 72hrs

A rich and mellow aroma like ripe grapes.
Tropical sweetness like pineapple and mango.
The clean, fruity taste is reminiscent of champagne.

We will roast after receiving your order.

○ If you would like the beans ground, please enter this in the comments section of your cart. (Example: I would like them ground for my coffee maker / I would like them ground medium)

○ If you have selected "Store Pickup" and would like to specify a pickup date and time, please enter a date and time at least 72 hours in the future (during business hours) in the comments section of your cart. If you would like a date and time less than 72 hours in the future, please contact us via DM on Instagram.

○ The product will be delivered in a stand-up bag with a zipper and valve for easy storage. Please store it out of direct sunlight.

The expiration date is 90 days from the roasting date.


<How to brew>

We recommend aging the coffee for one to two weeks after roasting, and then brewing it at around 92°C. (Click here for the brewing recipe we use.)

Hand drip (hot): 〇 Hand drip (iced): △
Immersion type (hot) : Yes
Immersion type (ice) : Yes
Cold brew coffee: Yes

 

< Bean details >

Farm: ALO COFFEE PLC
Producer: Tamil Tadesse Country: Ethiopia Region: Sidama, Bensa, Aro Variety: 74158
Refining method: Mostanaerobic 72hrs
Elevation: 2,380 - 2,470m
Roast level: Medium roast (end of first crack)
Contents: 100g/150g
Bean number: 3020
 Direct material cost rate: 39.5%
Flavor: Grape, pineapple, mango, champagne

<Purification method>

After sorting the coffee cherries, they are floated on water to remove any floating particles, and then the coffee is sealed in a barrel together with the must (coffee cherry pulp and juice) for three days to undergo anaerobic fermentation.The coffee cherries are then removed and dried in the shade for 30 days.

<Mosto>

"Mosto" means "grape juice" in Spanish and Italian. In winemaking, it refers to the juice that has just been pressed from grapes (before fermentation). This juice is rich in sugar and contains the components essential for wine fermentation. As fermentation progresses, the sugar is converted into alcohol and carbon dioxide, resulting in wine.
Coffee "mosto" is a method used in the fermentation process of coffee cherries, and is often associated with anaerobic fermentation. In this case, "mosto" refers to the juice or liquid obtained when coffee cherries are fermented with the pulp. This juice is rich in sugars and acids, which are what give the fermenting coffee beans their unique flavor.

-Most's role and process-
During fermentation, the pulp and juice (Mosto) of the coffee cherries create an active fermentation environment, and as microorganisms break down the sugars in the pulp, the unique flavor is transferred to the beans. In particular, fermentation in an anaerobic (oxygen-free) environment emphasizes fruity and sweet flavors, deep acidity, and often produces complex flavors reminiscent of chocolate and spices.

-Most Anaerobic Effects on Flavor-
Coffees fermented using Mosto anaerobic fermentation are generally expected to have a cup profile with a fruity, rich aroma, a smooth body, and a long-lasting finish. Mosto is an important element in this fermentation process that greatly contributes to improving flavor.

<Story>

Tamir Tadesse, who won first and fifth place in the 2021 COE Ethiopia, is the owner of ALO COFFEE and one of Ethiopia's top young coffee producers.

In 2022, Tamir acquired a new washing station and purchased a 17-hectare coffee plantation in Bensa Aro village in the Sidama region.
In addition, they have built a greenhouse (a shaded house) for special processes and acquired a natural coffee drying mill. Starting with the 2021/22 harvest year, they will be trying out limited trial lots and continue to release honey process and anaerobic fermentation process coffee using cascara. In 2023, they will add two washing stations and two natural process sites, and have also purchased a new 20-hectare farm. Not satisfied with the status quo, Tamir's challenges continue.

<Production cost (per 150g)>

① Direct material cost:
Material costs allow you to directly determine how much it costs to produce roasted beans.
(Example) Green beans, zipper bag with valve, front seal, back seal
The direct material cost rate for these beans (direct material cost ÷ list price × 100) is 39.5 % .
②Indirect material costs:
The cost of materials, which cannot be directly determined as the amount spent to produce roasted beans.
(Example) Teeth and rubber parts of a seal cutting machine ③ Direct labor costs:
Labor costs allow you to directly determine how much it costs to produce roasted beans.
(Example) Salaries paid to employees involved in manufacturing, such as roasting and putting roasted beans into bags. 4. Indirect labor costs:
Labor costs are costs that cannot be directly determined in order to produce roasted beans.
(Example) Salaries paid to employees not involved in manufacturing, such as clerical work ⑤ Direct expenses:
An expense that directly indicates how much it cost to produce roasted beans.
(Example) Costs incurred when outsourcing some of the manufacturing-related processing, such as putting roasted beans into bags, to an external company. 6. Indirect expenses:
Expenses that cannot be directly determined as to how much it cost to produce roasted beans.
(Example) Electricity/gas costs used for roasting, depreciation costs for the roaster, electricity costs for storing green beans at low temperatures

The total amount of items ① to ⑥ above is the manufacturing cost.
*Total cost is the cost when the manufacturing cost includes the selling expenses incurred for selling the product and the general administrative expenses incurred for the management activities of the entire store.