Ethiopia Elto Coffee 72 Hours Anaerobic

Founded by Eliyas Dukamo and Atiklit Dejene, veterans of Ethiopian specialty coffee, ELTO applies competition-grade processing to cherries from smallholder farms at 2,200 meters above sea level.

This lot features JARC varietals 74110 and 74112, locally selected Ethiopian heirlooms developed in 1974 for disease resistance and prized for their complex flavor potential. The 72-hour anaerobic fermentation occurs in sealed tanks, where pressure forces fruit sugars directly into the bean, intensifying aromatics and creating distinctive fruit-forward profiles characteristic of experimental naturals.

What we taste:
Dark cherry, Mango, Strawberry, Yogurt