SLURP rare coffee information
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Release 051 — Alo, JARC 74158, Mosto Anaerobic Natural
This month’s Rare is Release 051 — Alo, JARC 74158, Mosto Anaerobic Natural: a high-altitude Sidama coffee from Ethiopia with an intense, fruit-saturated profile, lifted aromatics, and a silky, winey sweetness driven by carefully controlled anaerobic fermentation.
Release 051 — Alo, JARC 74158, Mosto Anaerobic Natural
Farmer: Smallholder farmers of Alo village
Producer: Alo main station
Location: Alo village, Bensa, Sidama, Ethiopia
Altitude: 2,400–2,500 masl
Varietal: JARC 74158
Process: Mosto Anaerobic Natural
Fermentation: 96 hours sealed anaerobic with mosto
Drying: 28 days on African raised beds, then rested before milling
Expect notes of: Strawberry • Blackberry • Red grape • Peach • Passion fruit • Hibiscus • Honey
About the producers & the place
This lot comes from Alo village in Bensa, Sidama, one of Ethiopia’s highest coffee-growing areas, where elevation, cool nights, and long ripening periods help build striking sweetness and aromatic intensity. Coffee here is typically grown by smallholder families in garden-like plots, often intercropped with shade trees and food plants, and then delivered as ripe cherries to a central processing site.
At the Alo main station, the focus is on precision and experimentation: sorting is meticulous, fermentation is carefully controlled, and drying is slow and even. For this release, the coffee is processed as Mosto Anaerobic Natural, the cherries are sealed in an oxygen-free environment for 96 hours together with mosto (the juice/mucilage-rich liquid from fermentation). This helps intensify fruit expression and texture while keeping the cup clean and structured.
After fermentation, the coffee is dried for 28 days on African raised beds, allowing airflow to keep drying steady and reduce harshness. The final rest before milling rounds out the profile, giving you a cup that’s vibrant and juicy upfront, then settles into a long, sweet finish with a distinctive “winey” glow.
Let us know what you think of this month’s Rare coffee on social media by tagging us #slurprare @slurpkahvi
SLURP rare V60 brewing guide
Created by: Jarno Peräkylä
- Insert the paper filter and rinse it thoroughly with hot water. Discard water.
- Add 20 grams of coffee ground similar to domestic filter brewer. Make sure the coffee bed is level.
- Pour 60 grams of water (96 °C degrees) on the grounds. Mix gently with a spoon so that all grounds are wet within 15 seconds. Let bloom.
- At 0:45, start pouring water evenly all around the slurry with a circular motion. No extra turbulence is needed. Stop once you’re at 300 grams water. This should be around 1:20 so adjust the pouring speed accordingly.
- Take a spoon and gently stir the surface of the slurry. The idea is to knock particles off from the top edge of filter paper.
- At 1:45, grab the V60 and give it a gentle stir, again to knock any high-and-dry grounds from the edge of filter paper.
- The total draw downtime should be around 2:30-2:45. If the draw is too fast, adjust the grind size finer. If the draw is too slow, adjust the grind size coarser.
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