Ep. 813 Bolivia Brenda Palli Mosto Washed

Red grape, apple, white grape

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.
There's a big red grape hit in this cup, but it moves into a crisp and fresh apple finish before the grape comes back again on the aftertaste. The whole thing has a little sprinkle of white sugar, making for a juicy but clean and more-ish cup.


Farm Information

  • Country: Bolivia
  • Department: La Paz
  • Province: Caranavi
  • Farm: La Hermosa
  • Producer: Brenda Palli
  • Location: 15°48'56.8"S 67°31'40.9"W
  • Altitude: 1400 – 1650 m.a.s.l
  • Processing method: Mosto Washed
  • Varietals: Caturra

Further Information

Tasting notes: Red grape, apple, white grape.

Cup of Excellence Cupping Scores

  • Clean cup: (1–8): 6
  • Sweetness: (1–8): 7
  • Acidity: (1–8): 7
  • Mouthfeel: (1–8): 6
  • Flavour: (1–8): 6.5
  • Aftertaste: (1–8): 6.5
  • Balance: (1–8): 6
  • Overall: (1–8): 6.5
  • Correction: (+36): +36
  • Total: (max. 100): 87.5

Roast Information
Medium: Suiting the well-balanced acidity and sweetness of this coffee, requires a steady roast through first and just up to the edge of second, just one or two pops as it cools.