Elto Gango Anaerobic Natural 48hr

Gango village, situated in the highlands of Sidama Bensa is home to 600 smallholder coffee farmers. Here producing partners Eliyas Dukamo and Atiklit Dejene established Elto Coffee with the intention of creating exceptional nano-lots. Their latest heirloom blend ranked among the best at the Ethiopia Cup of Excellence.

It’s 48hr Anaerobic Natural process began with hand-harvesting ripe cherries, cleaning and sorting onto raised beds, before being placed into sealed barrels for 48hrs. During this period inner flavours are extracted from the beans contributing to it’s unique geisha-esque flavour profile. After this cherries were evenly spread onto raised beds and sun-dried. The result is a competition winning coffee abundant wiith floral complexity, citrusy sweetness and tropical fruitness.