• A stand-up pouch of TANAT Ethiopia - Ala [DG5 Project Mosto Natural 72h] filter cake, featuring a bright orange packaging with a large white label containing colorful abstract shapes.

Tanat

Tanat - Ethiopia Alo Mosto Natural 72h - Filter - 200g

Tanat - Ethiopia Alo Mosto Natural 72h - Filter - 200g

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Coffee Highlights:

  • Sweetness
  • Acidity
  • Body
  • Coffee bean icon on the orange background100% Arabica
  • Flame on the orange blob iconLight / Medium roast
  • Smiling face iconlemon candy, red currant, and peach tea
  • Plant icon on the orange blob backgroundAlo Village, Bensa, Ethiopia
  • Factory icon on the orange blob backgroundAnaerobic Natural Mosto 72h
  • Specialty Coffee Association Rating IconSCA: 88/100*
  • Calendar icon on the orange blob background

The story:
Alo Mosto comes from Alo village in Bensa, Ethiopia, grown by Tamiru Tadesse from the 74158 cultivar. The lot is part of the DIGS Project and goes through a 72 hour Mosto natural fermentation, which adds juicy sweetness. Our partners at Tanat roast it medium light to keep the fruit bright and the acidity lively.

The taste:
Lemon candy hits first, followed by juicy redcurrant and a soft peach tea finish. Acidity runs high and sweetness stays generous, so the cup feels vivid and playful. The body is medium, and the fruit stays clear from the first sip to the last, leaving a clean and refreshing aftertaste.

The feeling:
Use a V60 or Clever Dripper and a slightly cooler brew to keep the sweetness in front. A special occasion coffee, the kind you open on a Saturday morning to impress a friend or treat yourself. Its price reflects the work behind it, and the cup earns it. Worth sharing with someone who loves fruit.

* SCA rating – coffee score given by the Specialty Coffee Association
Two men viewed from behind looking at shelves filled with orange Tanat bags of coffee beans and boxes in a retail store setting.

About the roastery

Tanat is a specialty coffee roastery from Paris, and its founder can back up the hype: Alexis Gagnaire is a former competitive barista who's podiumed at both the AeroPress Championship and the French Coffee Roasting Championship. The team travels to origin themselves, buying directly from farms and cooperatives they've known for years, and every batch gets roasted with the same care you'd expect from an atelier. No shortcuts, no pods, just clean, terroir-driven coffee.

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