SPECTRUM COLLECTION - Elto Gango 72H Anaerobic Natural

ElTO & ELIYAS AND ATIKLIT

Elto Coffee is the brainchild of Eliyas Dukamo and Atiklit Dejene, a couple from Sidama Bensa committed to honoring every aspect of coffee. They produce exclusive nano-lots using premium cherries sourced from local smallholder farmers, employing modern techniques to enhance traditional processing. The name "Elto," meaning "more than passion" and "abundance" in Sidamic, embodies their aspiration to deliver exceptional coffee experiences.
Eliyas and Atiklit prioritize integrity, respect, and humility in their relationships throughout the value chain, aiming to empower partner farmers with improved returns and fostering innovation in the industry.
Located in Gango Village at 2,300 masl, approximately 600 smallholder farmers cultivate organic, sugar-rich coffee cherries alongside bananas and enset. Utilizing selective handpicking methods, they ensure the health of their crops but previously lacked the expertise to optimize flavor potential and value—until Eliyas and Atiklit shared their knowledge.
Both seasoned professionals, Eliyas holds a BSc in Marketing Management and serves as Operations Manager at Daye Bensa Coffee, while Atiklit, with a BSc in Agriculture focused on Plant Science, has extensive experience as Coffee Processing Manager at Gesha Village and Lab Manager for Microlot Processing at Daye Bensa.


PROCESSING

For this lot, perfectly ripe, hand-harvested cherries were meticulously pre-cleaned and placed in plastic barrels sealed with one-way valves to ensure an oxygen-free fermentation phase for 72 hours. Following fermentation, the cherries were spread evenly on plastic nets over raised wooden beds to allow proper air circulation and effective drainage of fermentation juices.