Elto Hamasho – Éthiopie

Eliyas Dukamo and Atiklit Mimi Dejene both honed their skills with exceptional coffees before founding Elto Coffee in the Bensa highlands. Their goal? To bring out the best in this region’s terroirs and take post-harvest processing further. The name “Elto” has a double meaning in Sidama—“abundance” and “more than a passion”—highlighting both their ambition and their philosophy.

This lot is fermented anaerobically for 96 hours. It’s a long fermentation, but it has more of an effect on the texture than the aroma. In the cup, fruit takes center stage, with a well-balanced sweetness. The coffee then reveals notes of black tea, all in a silky body.

Eliyas is part of the Dukamo family, which founded Daye Bensa, while Mimi gained her expertise in quality control at Gesha Village. Together, they launched Elto, where they manage two drying stations: one in Bona and the other in Arbegona. They focus on producing high-quality microlots worthy of competitions, applying industry best practices to help Ethiopian specialty coffee reach ever-higher standards.