Hatch
Alo Coffee Mosto Anaerobic Natural
OriginEthiopia
ProcessAnaerobic, Natural
Summary
A single-origin coffee from Tamiru Tadesse's Alo Coffee in Bensa, Sidama, Ethiopia. Grown at 2400-2500 masl, this is a 74158 variety processed using the Mosto Anaerobic Natural method, where whole cherries undergo anaerobic fermentation with leachate collected from coffee cherries. The coffee offers complex fruity and sweet flavours with notes of pineapple, mango, shine muscat grape, and panela. Recommended for filter brewing.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Producer
- Tamiru Tadesse
- Altitude
- 2400 - 2500 m.a.s.l
- Variety
- 74158
- Notes
- Panela, Mango, Grape, Pineapple
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The roaster
Hatch is a specialty coffee roaster based in Markham, Canada, just north of Toronto. They roast a mix of core, seasonal, and rare coffees — something for the d…
AI-assisted description, based on roaster & cupping data.
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