Alo Coffee Mosto Anaerobic NaturalThis coffee is from the Alo Main Station and has undergone a whole cherry anaerobic fermentation in mosto using the leachate collected from the coffee cherries. It is a technique that has gained popularity in the recent years as this method tends to create intense flavour profiles and opens many more options for producers. Forest Coffee has an excellent blog post here for a more detailed look into this style of processing. Expect notes of muscat,