Ethiopia Tamiru Tadesse ALO Mosto Anaerobic 72hrs
A rich and mellow aroma like ripe grapes.
Tropical sweetness reminiscent of pineapple and mango.
The clean, fruity taste is reminiscent of champagne.
○ We roast after receiving your order.
○ If you would like the beans ground, please enter this in the comments section of the 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 pick up your order at a specific time, please enter a date and time (during business hours) at least 72 hours in the future in the comments section of your cart. If you would like to pick up your order at a specific time within 72 hours, 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. Store the product out of direct sunlight.
The expiration date is 90 days from the roasting date.
<How to brew>
We recommend aging the coffee for 1-2 weeks after roasting and brewing it at around 92℃. ( 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 (1st crack finished)
Contents: 100g/150g
Bean number: 3012
Direct material cost rate: 39.9%
Flavors: Grape, pineapple, mango, champagne
<Purification method>
After the selected coffee cherries are floated on water and any floating debris is removed, 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 ingredients that are essential for wine fermentation. As fermentation progresses, the sugar turns into alcohol and carbon dioxide, making 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 during the fermentation of coffee cherries with their pulp. This juice is rich in sugars and acids, which 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 the microorganisms break down the sugars in the pulp, transferring their unique flavor to the beans. In particular, fermentation in an anaerobic (oxygen-free) environment emphasizes fruity and sweet flavors and deep acidity, often resulting in 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, smooth body, and a long-lasting aftertaste. Mosto is an important element in the fermentation process that greatly contributes to improving the 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, we built a greenhouse (a shaded house) for special processes and own a natural coffee dry mill. From the 2021/22 harvest year, we will also be trying out limited amounts of experimental lots, and continue to release honey processes and anaerobic fermentation processes using cascara. In 2023, we will add two washing stations and two natural process sites, and we have also purchased a new 20-hectare farm. Tamir's challenge continues, not being satisfied with the status quo.
<Production cost (per 150g)>
① Direct material cost:
The cost of materials allows you to directly gauge 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 39.9 % .
②Indirect material costs:
The cost of materials, which cannot be directly calculated as the amount required to produce roasted beans.
(Example) Teeth and rubber parts of a seal cutter ③ Direct labor costs:
Labor costs are a direct measure of how much it costs to produce roasted beans.
(Example) Salaries paid to employees involved in production such as roasting and putting roasted beans into bags. 4) Indirect labor costs:
Labor costs are not directly measured in terms of how much it costs to produce roasted beans.
(Example) Salaries paid to employees not involved in manufacturing, such as clerical work ⑤ Direct expenses:
An expense that directly determines how much it cost to produce roasted beans.
(Example) Expenses 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 measured in terms of 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 of the above items ① to ⑥ is the manufacturing cost.
*Total cost is the cost when the manufacturing cost, selling expenses incurred in selling the product, and general administrative expenses incurred in managing the entire store are included.
