Datura Coffee Paris - Alo 74158 - Ethiopia - Mosto Anaerobic Natural

Tasting notes: Golden Kiwi, Pineapple, Cantalope, Rum Raisin, Lemongrass

Datura’s Alo 74158 Mosto Anaerobic Natural comes from Tamiru Tadesse’s Alo Coffee in Bensa, Sidama, Ethiopia, grown at an impressive 2,400 metres. Produced from the 74158 variety, this coffee showcases Alo’s innovative approach to processing and the remarkable potential of high-altitude Ethiopian coffee. Ripe cherries are carefully handpicked and undergo 96 hours of anaerobic fermentation with mosto in sealed tanks, allowing the fruit character and fermentation complexity to develop slowly and precisely. The cherries are then dried for 28 days on raised African beds, with frequent turning and careful protection from peak sunlight. After reaching the ideal moisture level, the coffee rests for at least 45 days before milling, helping the profile stabilize and develop further complexity. This meticulously crafted lot is a striking example of Alo Coffee’s commitment to precision, innovation, and exceptional Ethiopian coffee.

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	Roast date:	September 2, 2026