MOSSTO
Mossto Fermentation
Mossto — the naturally fermented juice of coffee cherries — becomes more concentrated depending on the fruit's pulp and sugar content. The richer the cherry, the more intense the Mossto.
We use Mossto to boost enzymatic activity during fermentation. This approach accelerates the conversion of sugars into simple carbohydrates, helping us achieve more vibrant flavor and aromatic profiles in the coffee.
Our application of Mossto isn’t limited to anaerobic fermentation — we also incorporate it into honey processing, where it enhances complexity and depth.
Mossto — the naturally fermented juice of coffee cherries — becomes more concentrated depending on the fruit's pulp and sugar content. The richer the cherry, the more intense the Mossto.
We use Mossto to boost enzymatic activity during fermentation. This approach accelerates the conversion of sugars into simple carbohydrates, helping us achieve more vibrant flavor and aromatic profiles in the coffee.
Our application of Mossto isn’t limited to anaerobic fermentation — we also incorporate it into honey processing, where it enhances complexity and depth.