Ethiopia / Elto Bare

In Sidama, the word “Elto” means both “abundance” and “more than passion”, and both sum up Eliyas Dukamo’s and Atiklit Dejene’s mission for their venture, Elto Coffee. Elto has one drying station in Bona and one in Arbegona. Both produce high-quality and competition-grade microlots while using the most honest and ethical practices possible. Eliyas and Atiklit are each experienced and praised coffee professionals, so we are excited to taste the fruits of their collaboration!

Because Ethiopia is so populous, it is rare to find a farm that produces an export-size volume of coffee outside of the Keffa and Jimma zones. Many landowners build mills on their land and buy from neighboring farmers. They can then export this coffee directly, whereas if they did not own the land their mill was on, they would have to sell on the Ethiopian Commodity Exchange (ECX). This is known as an out-grower scheme and is a major loophole for wetmill owners. This coffee, for instance, can be traced to outgrowers of Bare Station.

Coffee Profile

Flavor Notes:

Prickly Pear / Hibiscus / Cane Sugar

Producer:

Elto Coffee

Region:

Sidama

Variety:

74158, 74165, 74110, 74112

Process:

Natural

Coffee Bio

This Natural Ethiopian coffee is another refreshing summer sipper, hot or iced. Think of an herbal infusion of hibiscus, prickly pear, and apricot with a packet of cane sugar added. Take a sip and taste the “abundance” of flavor!

Sourced from the Sidama region of Ethiopia · Sidama, the Elto Bare lot represents a focused expression of the 74158 varietal. Produced by Elto Coffee and roasted by Spyhouse Coffee, this selection highlights the distinct character of its origin through a natural processing method. As detailed in our guide to processing methods, natural-processed coffees are often celebrated for their ability to amplify inherent sweetness and complex fruit profiles, which in this instance manifest as prickly pear, hibiscus, and cane sugar. When evaluating such nuanced profiles, referencing a flavor wheel can be a helpful tool for identifying the subtle interplay between these floral and sugary notes. This coffee serves as a compelling example of how specific regional conditions and careful post-harvest handling converge to create a unique cup, offering a vibrant experience that reflects the traditional practices of the Sidama growing area.