ORIGIN STORY
- Origin: Ethiopia
- Region: Sidama
- Farm: Alo, Bensa
- Producer: Tamiru Tadesse
- Altitude: 2,410-2,500 m
- Variety: 74158
- Process: Mosto Anaerobic Natural
Process
Mosto is the Spanish word for unfermented grape juice, or must. Safo Station took this idea from winemaking and applied it to coffee processing.
The process starts with selection. Cherries delivered by farmers are hand-sorted once again, and only the best are placed in fermentation tanks together with Mosto made from the same coffee cherries.
The cherries ferment for 96 hours in an oxygen-free environment. The Mosto, rich in microorganisms and nutrients, supports the fermentation and brings out deeper sweetness and more layered aromas without covering up the coffee’s original character.
After fermentation, the cherries are dried whole on African beds for 15 to 17 days. The slow drying helps settle the flavors developed during fermentation and brings them together with the natural sweetness of the fruit.
The result is a coffee with the complexity of fermentation and the rich sweetness of a natural process. A style of its own, shaped by Mosto.