Ethiopia - Elto [Hamasho 96h]

On the highlands of Bensa, Ethiopia, is Elto Coffee, a project of Eliyas Dukamo and Atiklit Dejene. Both with solid experience in the production of exceptional coffees in Ethiopia, they created Elto Coffee with the ambition to push back quality standards by highlighting the terroirs of Bensa and more modern washing methods.

On our Elto Hamasho lot, the 96 hours of fermentation build a cup of strong intensity, but always readable. At the beginning of the tasting, the black fruits take over, a juicy blueberry, a bright blackberry, a black cherry... with this jammed sensation without falling into excess sugar. On the contrary, the coffee then evolves in the mouth and notes of Earl Grey gradually emerge. The floral notes then bring freshness and recall the frame of the Ethiopian terroir.

Despite extensive fermentation, the latter does not seek to impress with an artificial aromatic explosion, it acts as a texture revealer.

• Variety: 74158
• Process: Natural Anaerobic 96h
• Altitude: 2200m
• Region: Arbegona, Sidama
• Producer: Eliyas Dukamo & Atiklit Dejene
• Tasting notes: Blueberries, Blackberries & Earl Grey