Tanat Coffee - Elto Elora Blood Yeast An. Natural 74158 | Ethiopia

Ethiopia — Eliyas Dukamo & Atiklit Dejene Elora Station 74158 "Blood Yeast" (Anaerobic Natural, 72h)

Tastes Like — 🍯 Honey • 🍈 Grapefruit • 🍈 Passion Fruit

DETAILS

• Producer: Eliyas Dukamo & Atiklit Dejene
• Station: Elora
• Region: Sidama Bensa, Ethiopia
• Varietal: 74158
• Process: 72h Anaerobic Natural, Blood Yeast
• Score: 89
• Harvest: 2026
• Acidity: Medium | Body: Silky | Roast: Light (Filter)

INTRO At the heart of the Elto Coffee project, fermentation acts as a genuine lever for expressing terroir — the fermentation protocol is designed to support the beans, never to mask their identity. This Elora Blood Yeast lot is the perfect illustration. In the cup, the opening is soft and enveloping: honey brings a satiny floral sweetness, quickly overtaken by grapefruit's vibrant freshness and a light structuring bitterness, before passion fruit arrives bright and juicy, stretching into a well-integrated tropical acidity. In the cup: honey, grapefruit, and passion fruit.

THE PRODUCER Elto Coffee is the fruit of Eliyas Dukamo and Atiklit Dejene's passion, a couple based in Sidama Bensa. Elto stands out for producing carefully selected nano-lots that highlight the richness of Ethiopian terroirs through complex aromatic profiles. Committed to an ethical, sustainable approach, Elto works closely with small local producers, prioritising traceability, quality, and innovative processing methods (washed, natural, honey, anaerobic). This shared commitment to ethics and respect for terroir has led to a direct working relationship with Eliyas and Atiklit, importing their lots each year to offer unique microlots while actively supporting Ethiopian farming communities.

THE PROCESS Cherries are placed into 72 hours of natural anaerobic fermentation in hermetic tanks, with selected yeasts guiding the fermentation in a controlled way, before a slow drying period that preserves the aromatic richness developed during the process.

The selected "blood yeast" combined with the 72-hour anaerobic window is the defining step — it's what builds the layered progression from honeyed sweetness through grapefruit freshness into passion fruit's tropical acidity, illustrating the evolution of modern Ethiopian fermentation. Technology doesn't replace Ethiopian terroir here — it gives it a richer vocabulary.

THE CUP Soft and enveloping to start — honey brings satiny floral sweetness, quickly taken over by grapefruit's vibrant freshness with a light structuring bitterness, before bright, juicy passion fruit arrives, stretching into a well-integrated tropical acidity. A balance of intensity and clarity throughout.

Flavour Notes 🍯 Honey 🍈 Grapefruit 🍈 Passion Fruit