Datura Coffee - Alo 74158 - Ethiopia - Mosto Anaerobic Natural

Tasting notes: Golden kiwi, pineapple, cantaloupe, rum raisin, lemongrass

Alo 74158 Mosto Anaerobic Natural comes from Tamiru Tadesse’s main station at Alo Village, in Bensa, Sidama, Ethiopia. Grown at 2,400 metres, this lot reflects Alo’s focus on high-altitude coffee and precise processing. Tamiru and his wife Messi founded the project with local farmers at its centre, and their first Alo lot won Ethiopia’s Cup of Excellence in 2021.

Ripe cherries are handpicked for uniformity and sealed in tanks with mosto for 96 hours of anaerobic fermentation. They then dry whole on raised African beds for 28 days, with frequent turning and protection from the strongest midday sun. After drying, the coffee rests for at least 45 days before milling.

Datura identifies golden kiwi, pineapple, cantaloupe, rum raisin and lemongrass. Tropical fruit and a fermented-fruit accent are balanced by a fresh aromatic note. This is the Mosto Natural expression of Alo’s 74158, distinct from the Honey and Sky Project lots, and a useful choice for comparing how processing changes a single variety’s presentation.

Quantity:	100g	Origin:	Ethiopia
Region:	Sidama, Bensa	Farm:	Alo Village - Main station
Process:	Mosto Anaerobic Natural	Variety:	74158
Altitude:	2,400 m	Roast level:	Light
Brew method:	Filter & Espresso	Roast date:	October 21, 2026