Alo Lot 593 Mossto Anaerobic
Josh’s notes:
Dang man. Nice fresh cut red apple smell from the bag! That apple theme continues in the brew, with a gentle malic acidity supporting grape and blueberry essences. The brew is also incredibly smooth and forgiving, almost water-like in it’s presentation. A very Lucienne sort of coffee. This to me, is an ideal Ethiopian coffee.
A 2021 Ethiopia Cup of Excellence 1st place winner, Alo Processing Station (owned by Tamiru Tadesse) is a breakout star in the Ethiopian specialty market. Alo finds excellent lots of coffee from small holders (mostly growing heirloom varietals and 74158) and processes them in a modern manner, yielding exceptional lots of coffee for roasters like Glitch.
Process:
For Lot 593, a process called “mossto anaerobic natural” was used. Coffee cherries are soaked in “mossto” juice (the juice from pressed coffee cherries) and left to ferment in tanks in an anaerobic environment. The tanks are then stored in a temperature controlled warehouse out of the sunlight for 96 hours. Once the fermentation is complete, the cherries are dried naturally before pulping.
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
Dang man. Nice fresh cut red apple smell from the bag! That apple theme continues in the brew, with a gentle malic acidity supporting grape and blueberry essences. The brew is also incredibly smooth and forgiving, almost water-like in it’s presentation. A very Lucienne sort of coffee. This to me, is an ideal Ethiopian coffee.
A 2021 Ethiopia Cup of Excellence 1st place winner, Alo Processing Station (owned by Tamiru Tadesse) is a breakout star in the Ethiopian specialty market. Alo finds excellent lots of coffee from small holders (mostly growing heirloom varietals and 74158) and processes them in a modern manner, yielding exceptional lots of coffee for roasters like Glitch.
Process:
For Lot 593, a process called “mossto anaerobic natural” was used. Coffee cherries are soaked in “mossto” juice (the juice from pressed coffee cherries) and left to ferment in tanks in an anaerobic environment. The tanks are then stored in a temperature controlled warehouse out of the sunlight for 96 hours. Once the fermentation is complete, the cherries are dried naturally before pulping.
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
Dang man. Nice fresh cut red apple smell from the bag! That apple theme continues in the brew, with a gentle malic acidity supporting grape and blueberry essences. The brew is also incredibly smooth and forgiving, almost water-like in it’s presentation. A very Lucienne sort of coffee. This to me, is an ideal Ethiopian coffee.
A 2021 Ethiopia Cup of Excellence 1st place winner, Alo Processing Station (owned by Tamiru Tadesse) is a breakout star in the Ethiopian specialty market. Alo finds excellent lots of coffee from small holders (mostly growing heirloom varietals and 74158) and processes them in a modern manner, yielding exceptional lots of coffee for roasters like Glitch.
Process:
For Lot 593, a process called “mossto anaerobic natural” was used. Coffee cherries are soaked in “mossto” juice (the juice from pressed coffee cherries) and left to ferment in tanks in an anaerobic environment. The tanks are then stored in a temperature controlled warehouse out of the sunlight for 96 hours. Once the fermentation is complete, the cherries are dried naturally before pulping.
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Landrace, 74158
Ethiopia
Bensa, Sidama
Alo
Tamiru Tadesse
2450+ MASL
Mossto Anaerobic
Natural
Glitch | Tokyo, Japan