Farm: Elto Coffee – Sidama, Ethiopia

Elto Coffee is led by Eliyas Dukamo and Atiklit Dejene, a husband-and-wife team with deep roots in Ethiopia’s specialty coffee sector. Atiklit brings extensive expertise in processing and quality control, having formerly served as Processing Manager at Gesha Village—one of Ethiopia’s most respected estates.

Based in Sidama, Elto Coffee specialises in small-batch processing with a focus on quality and traceability. Their facility produces washed, natural, and honey-processed lots, with an emphasis on precision and innovation. Founded with the mission to elevate Ethiopian coffee, Elto is positioning itself as a reference point in the industry, blending experience with a clear vision for excellence.

Flavour Notes: Lavender, Orange Blossom, Lychee, Apricot

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.