Ethiopia Safo Mosto Anaerobic Natural
Honeydew and grape, with marshmallow and vanilla behind them.
From Alo, in Bensa, Sidama, grown between 2,410 and 2,500 metres by Tamiru Tadesse. Variety 74158, processed as what Momos call a mosto anaerobic natural — the cherry fermented without oxygen before drying — and roasted light in Busan. The cup is honeydew and grape up front, then marshmallow and vanilla candy: sweet, soft and unusual. Sold in 100g and 500g, as Momos sell it.
Coffee Details
- Tasting notes: Honeydew, Grape, Marshmallow, Vanilla Candy
- Origin: Bensa, Sidama, Ethiopia
- Farm: Alo
- Producer: Tamiru Tadesse
- Altitude: 2,410–2,500 masl
- Variety: 74158
- Process: Mosto Anaerobic Natural
- Roast level: Light — as published by Momos
- Best for: Filter
- Roaster: Momos Coffee, Busan
About Momos Coffee
Momos Coffee roast in Busan, South Korea, where they began in 2007 as a small takeaway counter beside the family restaurant. Joo Yeon Jeon of Momos won the 2019 World Barista Championship in Boston, and the roastery buys direct from producers across more than sixteen countries.
Pre-order — roasted to order
Momos roast this lot in Busan on 13 October, the day we place our order with them, and that date is your cut-off to be on the batch. The beans reach us about a week later and your bag ships that same week. We never promise a delivery date; the final courier leg is not ours to guarantee.
In the cup.
How Ethiopia Safo Mosto Anaerobic Natural shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
