TANAT - Elto Elora [Honey Anaerobic] | Ethiopia
Ethiopia — Elto Coffee Elto Elora 74110 & 74112 (Honey Anaerobic)
Tastes Like — 🍑 White Peach • 🌿 Fig Leaf • 🌸 Honeysuckle • 🍋 Grapefruit
DETAILS
- Producer: Eliyas Dukamo & Atiklit Dejene (Elto Coffee)
- Farm: Elto Coffee nano-lot, Arbegona
- Region: Sidama, Ethiopia
- Varietal: 74110, 74112
- Process: Honey Anaerobic
- Altitude: 2,200 MASL
- Size: 200g
INTRO
This remarkable nano-lot from Elto Coffee represents the precision and daring that defines the work of Eliyas Dukamo and Atiklit Dejene in the Arbegona area of Ethiopia's Sidama region. Grown at a formidable 2,200 metres above sea level, the 74110 and 74112 varieties are put through an experimental honey anaerobic process that results in a cup of exceptional smoothness and complexity.
In the cup, the profile opens with the juicy sweetness of white peach before a distinctive touch of fig leaf adds depth and intrigue. Floral aromas of honeysuckle then emerge, leading to a clean, zesty grapefruit finish. This is a very beautiful expression of high-altitude Ethiopian terroir — roasted omni to reveal its qualities across both filter and espresso.
THE PRODUCER
Elto Coffee is the passion project of Eliyas Dukamo and Atiklit Dejene, a couple based in Sidama Bensa who have dedicated themselves to revealing the full breadth of Ethiopian coffee. They work by selecting carefully chosen nano-lots, collaborating closely with small local producers in their community to cultivate coffees with remarkable traceability and aromatic complexity.
Their commitment to an ethical and sustainable approach underpins everything they do. By partnering with growers at the micro-level, they maintain meticulous quality control and push the boundaries of post-harvest technique — incorporating washed, natural, honey, and anaerobic methods with equal rigour. The result is a portfolio of coffees that capture the singular richness of the Sidama terroir in all its diversity.
THE PROCESS
The Honey Anaerobic process at Elto Coffee involves:
- 🍒 Selective Harvest — Cherries are hand-picked at peak ripeness to ensure full sugar development
- 🔧 Depulping — Cherries are depulped, leaving a controlled quantity of mucilage on the parchment
- 🧪 Anaerobic Fermentation — Parchment rests in sealed, oxygen-free vessels, intensifying sweetness and complexity
- ☀️ Slow Drying — Beans are spread on raised African beds and dried slowly in natural conditions
The combination of honey mucilage and anaerobic fermentation produces the characteristic smoothness and layered sweetness that defines this lot.
THE CUP
An elegant and deeply satisfying cup, the Elto Elora Honey Anaerobic opens with white peach juiciness before an unusual and compelling fig leaf note adds structure. Honeysuckle florality lifts the mid-palate, and the finish is clean and bright with fresh grapefruit zest. Omni-roasted, it performs beautifully as both a filter and an espresso.
Flavour Notes
- 🍑 White Peach
- 🌿 Fig Leaf
- 🌸 Honeysuckle
- 🍋 Grapefruit
Ethiopia — Elto Coffee Elto Elora 74110 & 74112 (Honey Anaerobic)
Tastes Like — 🍑 White Peach • 🌿 Fig Leaf • 🌸 Honeysuckle • 🍋 Grapefruit
DETAILS
- Producer: Eliyas Dukamo & Atiklit Dejene (Elto Coffee)
- Farm: Elto Coffee nano-lot, Arbegona
- Region: Sidama, Ethiopia
- Varietal: 74110, 74112
- Process: Honey Anaerobic
- Altitude: 2,200 MASL
- Size: 200g
INTRO
This remarkable nano-lot from Elto Coffee represents the precision and daring that defines the work of Eliyas Dukamo and Atiklit Dejene in the Arbegona area of Ethiopia's Sidama region. Grown at a formidable 2,200 metres above sea level, the 74110 and 74112 varieties are put through an experimental honey anaerobic process that results in a cup of exceptional smoothness and complexity.
In the cup, the profile opens with the juicy sweetness of white peach before a distinctive touch of fig leaf adds depth and intrigue. Floral aromas of honeysuckle then emerge, leading to a clean, zesty grapefruit finish. This is a very beautiful expression of high-altitude Ethiopian terroir — roasted omni to reveal its qualities across both filter and espresso.
THE PRODUCER
Elto Coffee is the passion project of Eliyas Dukamo and Atiklit Dejene, a couple based in Sidama Bensa who have dedicated themselves to revealing the full breadth of Ethiopian coffee. They work by selecting carefully chosen nano-lots, collaborating closely with small local producers in their community to cultivate coffees with remarkable traceability and aromatic complexity.
Their commitment to an ethical and sustainable approach underpins everything they do. By partnering with growers at the micro-level, they maintain meticulous quality control and push the boundaries of post-harvest technique — incorporating washed, natural, honey, and anaerobic methods with equal rigour. The result is a portfolio of coffees that capture the singular richness of the Sidama terroir in all its diversity.
THE PROCESS
The Honey Anaerobic process at Elto Coffee involves:
- 🍒 Selective Harvest — Cherries are hand-picked at peak ripeness to ensure full sugar development
- 🔧 Depulping — Cherries are depulped, leaving a controlled quantity of mucilage on the parchment
- 🧪 Anaerobic Fermentation — Parchment rests in sealed, oxygen-free vessels, intensifying sweetness and complexity
- ☀️ Slow Drying — Beans are spread on raised African beds and dried slowly in natural conditions
The combination of honey mucilage and anaerobic fermentation produces the characteristic smoothness and layered sweetness that defines this lot.
THE CUP
An elegant and deeply satisfying cup, the Elto Elora Honey Anaerobic opens with white peach juiciness before an unusual and compelling fig leaf note adds structure. Honeysuckle florality lifts the mid-palate, and the finish is clean and bright with fresh grapefruit zest. Omni-roasted, it performs beautifully as both a filter and an espresso.
Flavour Notes
- 🍑 White Peach
- 🌿 Fig Leaf
- 🌸 Honeysuckle
- 🍋 Grapefruit
Original: $35.36
-65%$35.36
$12.38Description
Ethiopia — Elto Coffee Elto Elora 74110 & 74112 (Honey Anaerobic)
Tastes Like — 🍑 White Peach • 🌿 Fig Leaf • 🌸 Honeysuckle • 🍋 Grapefruit
DETAILS
- Producer: Eliyas Dukamo & Atiklit Dejene (Elto Coffee)
- Farm: Elto Coffee nano-lot, Arbegona
- Region: Sidama, Ethiopia
- Varietal: 74110, 74112
- Process: Honey Anaerobic
- Altitude: 2,200 MASL
- Size: 200g
INTRO
This remarkable nano-lot from Elto Coffee represents the precision and daring that defines the work of Eliyas Dukamo and Atiklit Dejene in the Arbegona area of Ethiopia's Sidama region. Grown at a formidable 2,200 metres above sea level, the 74110 and 74112 varieties are put through an experimental honey anaerobic process that results in a cup of exceptional smoothness and complexity.
In the cup, the profile opens with the juicy sweetness of white peach before a distinctive touch of fig leaf adds depth and intrigue. Floral aromas of honeysuckle then emerge, leading to a clean, zesty grapefruit finish. This is a very beautiful expression of high-altitude Ethiopian terroir — roasted omni to reveal its qualities across both filter and espresso.
THE PRODUCER
Elto Coffee is the passion project of Eliyas Dukamo and Atiklit Dejene, a couple based in Sidama Bensa who have dedicated themselves to revealing the full breadth of Ethiopian coffee. They work by selecting carefully chosen nano-lots, collaborating closely with small local producers in their community to cultivate coffees with remarkable traceability and aromatic complexity.
Their commitment to an ethical and sustainable approach underpins everything they do. By partnering with growers at the micro-level, they maintain meticulous quality control and push the boundaries of post-harvest technique — incorporating washed, natural, honey, and anaerobic methods with equal rigour. The result is a portfolio of coffees that capture the singular richness of the Sidama terroir in all its diversity.
THE PROCESS
The Honey Anaerobic process at Elto Coffee involves:
- 🍒 Selective Harvest — Cherries are hand-picked at peak ripeness to ensure full sugar development
- 🔧 Depulping — Cherries are depulped, leaving a controlled quantity of mucilage on the parchment
- 🧪 Anaerobic Fermentation — Parchment rests in sealed, oxygen-free vessels, intensifying sweetness and complexity
- ☀️ Slow Drying — Beans are spread on raised African beds and dried slowly in natural conditions
The combination of honey mucilage and anaerobic fermentation produces the characteristic smoothness and layered sweetness that defines this lot.
THE CUP
An elegant and deeply satisfying cup, the Elto Elora Honey Anaerobic opens with white peach juiciness before an unusual and compelling fig leaf note adds structure. Honeysuckle florality lifts the mid-palate, and the finish is clean and bright with fresh grapefruit zest. Omni-roasted, it performs beautifully as both a filter and an espresso.
Flavour Notes
- 🍑 White Peach
- 🌿 Fig Leaf
- 🌸 Honeysuckle
- 🍋 Grapefruit
