Bursa Black Mosto
Bursa Black Mosto
DESCRIPTION
Cola, lemongrass, lime, nectarine, and starfruit. This is the most experimental lot in our lineup, and it doesn't taste like anything else on the menu.
Black Mosto is the most fermentation-intensive tier of Mulugeta Muntasha's graduated honey-process range from Bursa, Sidama, grown at 2,200 to 2,400 metres. "Black" means maximum mucilage left on the parchment during drying. "Mosto" refers to the fermented cherry juice collected and reintroduced as a starter culture during processing. It's a technique that concentrates and redirects the aromatics that develop as the coffee dries. The result is something closer to funky-experimental than classic Ethiopian fruit, with a flavour profile that rewards curiosity.
For the person who's already had plenty of washed Ethiopians and wants to know how far processing can push a cup. Best as filter, and worth tasting side by side with something cleaner to feel the contrast.
Origin: Bursa, Arbegona, Sidamo, Ethiopia
Producer: Mulugeta Muntasha
Elevation: 2,200 - 2,400 masl
Varietal: 74158
Process: Black Mosto
Roast Level: Light-Medium
Tasting Notes: Cola · Lemongrass · Lime · Nectarine · Starfruit
PREPARATION
This bean is best enjoyed as a filter.
STORAGE & CARE
Coffee is best enjoyed fresh, and at its peak 10–14 days after roast. Store in a cool, dry place away from heat, light, and moisture. Keep the bag sealed tightly after each use.