Filter (Alo Mossto Anaerobic)
It’s Ethiopian season and I’m excited. After waiting months for the Ethiopian options, one thing thats obvious is almost every roaster in Melbourne has the same or very similar green coffee.
Seeing an Alo Mossto Anaerobic instantly caught my attention.
This coffee is full of grapes and dried fruits. Think purple.
Considering it being a mossto anaerobic it didn’t have an overpowering fertment taste. Almost everyone I brewed this coffee to said it tasted like a natural.
My recipe for this coffee was:
Origami Air Dripper
1zpresso zp6: 40
15 grams in
250 grams out
90 degrees Celsius
3:20 mins
4 pours (45/90/210/250) with a 35 sec bloom
I hope you all are enjoying the Ethiopian season like I have and enjoy this coffee while it lasts.
A little hint for the next selection:
a washed kenyan from a very special person
Roaster’s Remarks
“Alo Coffee is owned and operated by Tamiru Tadesse who won 1st place in the 2021 Ethiopian Cup of Excellence. This is a nano lot from his farm in Sidama, Bensa.
In 2020 Tamiru invested in a washing station located in Alo Kebele, an unprecedented risk due to its high elevation above 2400m. Not only does he own his own land, but works with surrounding local farmers in an effort to connect the world coffee market, and further highlight the incredible quality of his home country.
Beyond traditional processes, Tamiru has experimented with many specialised processes which have propelled him to the forefront of specialty coffee in Ethiopia. His coffees have debuted in competitions, on the world stage, and is recognised by many as some of finest coffee that Ethiopia has to offer.
This is a ‘Mossto’ processed anaerobic lot. Mossto is made from crushed coffee cherries; a byproduct of depulping. It is a juice rich with sugars and enzymes utilised via reintroduction during the cherry fermentation cycle; to add intensity and depth to the coffees’ flavour profile. This is a multi-staged and highly controlled process which requires much expertise and understanding in fermentation science to achieve quality, repeatable results.”
