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Goût & Co

Elto Coffee-Elora Heirloom 96h Anaerobic Natural | Ethiopia

£21.95

  • Sparkling Wine, Blueberry, Lavender, Strawberry Jam, Mulberry
Size
Roast Date

Only 3 left!

In-stock orders placed before 12pm dispatch the same working day.

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Additional information

Coffee Details

Country of Origin
Ethiopia
Region
Sidama
Varietal
Heirloom/Landrace
Process
Anaerobic
Roast Level
Light
Producer
Elto Coffee
Farm
Elora
Altitude
2300 masl

What to expect

In the cup you can find

Sparkling Wine, Blueberry, Lavender, Strawberry Jam, Mulberry

Overall profile

Highly complex cup, lavender florals up front with a dark berry sweetness and sparkling wine finish.

Sensory profile

Acidity
2/5
Body
3/5
Sweetness
4/5
Funk
2/3
Adventurous
3/5

About Goût & Co

Founded in Chengdu in 2020, Goût & Co is a micro-roastery led by former robotics engineer Tong Zhang. Its ultra-light roasting is tailored to each coffee’s density, origin and natural character. Carefully selected microlots form a varied collection, with precise roast profiles designed to reveal the flavour of...

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Roaster notes

Ethiopia — Elto Coffee Elora Station Heirloom (96h Anaerobic Natural)

Tastes Like — 💜 Lavender • 🫐 Blueberry • 🍓 Strawberry Jam • 🫐 Mulberry • 🥂 Sparkling Wine

DETAILS

  • Producer: Elto Coffee (Eliyas Dukamo & Atiklit Dejene)
  • Station: Elora
  • Region: Arbegona, Sidama, Ethiopia
  • Varietal: Heirloom
  • Process: 96h Anaerobic Natural
  • Altitude: 2,300 masl
  • Crop: Processed January 2026, arrived June 2026

INTRO From Elto Coffee's Elora station in Arbegona, Sidama — an intense, extended anaerobic natural. Lavender florality opens the cup, with blueberry and strawberry jam sweetness layered underneath, finishing on notes of mulberry and sparkling wine. In the cup: lavender, blueberry, strawberry jam, mulberry, and sparkling wine.

THE PRODUCER Elto Coffee was founded by husband-and-wife team Eliyas Dukamo and Atiklit Dejene, both deeply dedicated to specialty coffee. Atiklit previously served as farm manager at Gesha Village, accumulating extensive expertise in refined processing and quality control for Ethiopian coffee. Focused on specialty green coffee, Elto Coffee aspires to build a better coffee community, operating a mill in Sidama specialising in exclusive experimental micro-lot processing across washed, natural, and honey methods.

THE PROCESS Fresh cherries undergo 96 hours of full anaerobic fermentation, then are laid out to dry on 120cm African raised beds. Cherries are spread across breathable plastic mesh at a thickness of 3–5cm to boost vertical air circulation, with farm workers turning them every 20–30 minutes for even dehydration. Moisture content is inspected regularly starting on day 10–14 of drying.

The full 96-hour anaerobic fermentation is the defining step — this extended, oxygen-free window is what builds the intense lavender florality and sparkling wine-like character that define this cup, layered over deep blueberry and strawberry jam sweetness.

THE CUP Intense and complex — lavender florality up front, blueberry and strawberry jam sweetness through the middle, and a mulberry, sparkling wine-like finish. A striking, extended-fermentation showcase from Elto's Elora station.

Flavour Notes 💜 Lavender 🫐 Blueberry 🍓 Strawberry Jam 🫐 Mulberry 🥂 Sparkling Wine

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Country of Origin

Ethiopia, Africa

In this coffee

Highly complex cup, lavender florals up front with a dark berry sweetness and sparkling wine finish.

  • Sparkling Wine
  • Blueberry
  • Lavender
  • Strawberry Jam
  • Mulberry

This lot’s process 96h Nat.

About this origin Ethiopia is widely recognised as coffee’s birthplace and holds extraordinary genetic diversity. Washed coffees often show jasmine, citrus and tea-like clarity, while natural lots can bring ripe berries, tropical fruit and deep aromatic sweetness.

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Coffee Process

Anaerobic

In this coffee

Highly complex cup, lavender florals up front with a dark berry sweetness and sparkling wine finish.

  • Sparkling Wine
  • Blueberry
  • Lavender
  • Strawberry Jam
  • Mulberry

This lot’s process 96h Nat.

How it works The coffee ferments in a closed, oxygen-limited vessel, either as a whole cherry or after pulping. Anaerobic describes the atmosphere, not one fixed recipe.

Typical influence These coffees are often described as rich and aromatic, with fruit, spice, layered sweetness or a fuller texture. Results can range from clean to distinctly funky.

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Coffee Variety

In this coffee

Highly complex cup, lavender florals up front with a dark berry sweetness and sparkling wine finish.

  • Sparkling Wine
  • Blueberry
  • Lavender
  • Strawberry Jam
  • Mulberry

This lot’s process 96h Nat.

About this variety

This is a mixed or locally selected coffee population rather than one precisely identified variety. Expect the lot’s tasting notes to be more useful than a single variety stereotype.

Why this one is different
  • Ethiopia
  • Sidama
  • 2300 masl
  • Anaerobic

In Ethiopia, local selection, replanting and farm history can shape a mixed population over many generations.

Anaerobic describes an oxygen-limited environment, not one fixed recipe or flavour. This coffee’s own tasting notes are more useful than a general variety stereotype.

A little background

Several plant types may be growing and harvested together, often reflecting a farm or region’s planting history.

Classification Mixed population

Technical lineage The individual plants are not fully separated or identified, so a single genetic lineage would be misleading.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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