ÉTHIOPIE - ELTO

Tasting notes RASPBERRY + GUAVA + EARL GREY Sourcing

ORIGIN	Sidama Region, Ethiopia
PRODUCERS	Elto Coffee (Eliyas Dukamo & Atiklit Dejene)
VARIETIES	74158, 74165, 74110, 74112
PROCESS	Natural
ALTITUDE	2,200–2,300 m
PARTNERS	Crop to Cup
VOLUME PURCHASED	600 kg
FOB	US$5.35/lb
LANDED PRICE	CAD$11.14/lb
RELATIONSHIP	1 year

Coffee information

Elto is a perfect example of natural Ethiopian coffee—full of character, sweetness, and candied fruit. As a pour-over, it offers fascinating complexity: pleasant acidity with floral aromas up front, evolving into candied berry flavors that linger on the palate. As espresso, the acidity becomes more pronounced, revealing notes of juicy guava and a creamy body. With milk, it makes a rich, almost dessert-like cappuccino.

Eliyas Dukamo and Atiklit Dejene (“Mimi”), co-founders of Elto Coffee, are rising stars on Ethiopia’s specialty coffee scene. Eliyas comes from a family of legendary producers, while Mimi began her career in quality control for a renowned specialty coffee project.

Their company, Elto, operates two drying stations in Sidama and focuses on producing high-quality microlots—some even intended for coffee competitions—while following industry best practices. The name “Elto” has a double meaning in Sidamo: abundance and more than passion, perfectly reflecting the duo’s spirit and ambition.

Espresso — recommended parameters

Ground coffee	18.5 g
Coffee in cup	37 g
Extraction time	27 sec

Note — Recipe optimized for an 18 g basket. Check your machine’s manual for your basket’s capacity. V60 – Recipe Ratio 1:16 15 g in – 240 g out Water temperature: 93 °C Timer 0:00 ℹ️ Press “Start” to keep the screen on. 0:00 Phase 1 — Bloom Pour for 0:10s Total 50 g 0:40 Phase 2 Pour for 0:30s Total 155 g +105 g 1:25 Phase 3 Pour for 0:25s Total 240 g +85 g 2:25 Final time, when drawdown is complete ℹ️ Tip — If the total time is shorter, the grind is probably too coarse. If it’s longer, the grind is probably too fine.