So what's a Mosto? It's a Spanish word which describes fresh fruit juices - particularly before they are fermented. The same root gives the English word for this, used in wine-making - a Must. In the case of this coffee, it means:

• You start with two batches of coffee.
• The first batch of coffee (a regular washed coffee) is depulped, fermented in a closed tank, rinsed and taken to the beds to dry.
• The liquids - the Mosto - from that first fermentation are saved, with the pH and microbial levels monitored and managed.
• Batch 2 (this will be the Mosto Washed) is depulped and the Mosto is added to the coffee.
• Once the fermentation breaks down any remaining pulp, the coffee is rinsed and dried.
• Using these fresh, already fermenting juices gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees.