Ethiopia Safo Mosto Anaerobic Natural

Summary

This Ethiopian coffee comes from the Sidama region, specifically the Alo, Bensa farm, produced by Tamiru Tadesse. Grown at 2,410-2,500 meters above sea level, it is of the 74158 variety. The coffee undergoes a Mosto Anaerobic Natural process, where selected cherries ferment for 96 hours in an oxygen-free environment with Mosto made from the same cherries, then dried on African beds for 15-17 days. It offers a flavor profile of honeydew, grape, marshmallow, and vanilla candy, with a light roast.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Producer

Tamiru Tadesse

Altitude

2410 - 2500 m.a.s.l

Variety

74158

Notes

Grape, Vanilla, Honeydew, Marshmallow

The roaster

Momos

Momos Coffee roasts out of Busan, South Korea, serving specialty coffee beans to a global audience. Founded by Jeongsoo Pak and Jooyeon Jeon, this roastery off…