Elto (Bona Site)JARC 74158

In the vibrant heart of Ethiopia’s Sidama region, Eliyas Dukamo and Atiklit “Mimi” Dejene have embarked on an ambitious venture with Elto Coffee. As founders, they leverage a wealth of industry experience to craft something extraordinary. Eliyas brings his rich heritage from the Dukamo family, known for their successful venture, Daye Bensa. Meanwhile, Mimi has cultivated her expertise with precision at Gesha Village, focusing on quality. Together, they have established two pivotal drying stations in Bona and Arbegona, dedicated to advancing Ethiopian specialty coffee to new heights.

Elto Coffee is a testament to innovation and meticulous attention to detail. The emphasis on competition-grade microlots reflects their pursuit of excellence through industry-leading practices. The name “Elto” is particularly telling, carrying the dual meanings of “abundance” and “more than passion” in Sidama—apt descriptors for the ethos and ambitions driving this endeavor. Through their work, Eliyas and Mimi are contributing to the local economy while setting new standards in the specialty coffee world, one carefully crafted batch at a time.

A specific type that is known to thrive in Bensa and surrounding are as of Sidama & bred by Jimma Agricultural Research Centre, officially releasing it as 74158 Landrace in 1974.

How this lot was processed, From Eliyas and Mimi at Elto: "In this method harvest selected red cherry and remove the cherry by using [depulping] machine. [We] usually ferment for 36 hours (...), the length of the fermentation depends on weather conditions as well as the processing style [goal]. Once the beans are cleaned the beans are placed African beds under shade net with 3-5 thicknesses. When they reach the correct moisture level they are ready to be stored. The washed process is arguably our favourite step due to the incredibly bright and clean coffees that it can produce."