Farm: Elto Coffee – Sidama, Ethiopia

Founded by Eliyas Dukamo and Atiklit Dejene, Elto Coffee is a Sidama-based producer focused on micro-lot specialty processing. Atiklit, formerly Processing Manager at Gesha Village, brings deep technical expertise in post-harvest quality control - shaping Elto’s reputation for precision and consistency.

Elto operates with a clear mission: to elevate Ethiopian green coffee through careful sourcing, traceability, and processing. Their Sidama facility produces exclusive small lots using washed, natural, and honey processes - positioning Elto as an emerging benchmark in Ethiopia’s modern specialty coffee landscape.

Process: Honey

Freshly harvested cherries are laid out on raised African beds and turned every 30 minutes to ensure even fermentation and uniform drying. The process spans 15–18 days, depending on weather conditions, allowing for slow sugar concentration and flavour development.

Flavour Notes: Magnolia, Nectarine, Dried Apricot, Grapefruit

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.