Elto Bare - Natural

MEET THE PRODUCER | Eliyas Dukamo and Atiklit “Mimi” Dejene are the founders of Elto Coffee, a passion project which combines their joint expertise and experience in the world of Ethiopian specialty coffee. Eliyas is part of the storied Dukamo family in Bensa, and Mimi put in her reps by doing QC for Gesha Village. Together, the couple now operates two drying stations through Elto Coffee, focusing on the production of high-grown, high-quality microlots in the Sidama Zone of Ethiopia. This release comes from their drying station in Bare and is composed of JARC microlots from outgrowers in and around that woreda. 

TRUST THE PROCESS | After being picked at peak ripeness and delivered to the drying station by smallholders, whole coffee cherries are floated for quality and then spread out to dry on raised beds in the sun.

TAKE A SIP | Elevation is obvious from the first sip. This coffee is one of the cleanest naturals you’ll ever come by, brimming with complex citrus, stone fruit, and raspberries. It’s sweet and smooth, like milk chocolate. The finish is long and tea-like, reminding us of sipping peach iced tea on a hot summer day.

Origin | Bare, Sidama, Ethiopia

Producer | Elto Coffee

Farms | outgrowers of Bare Drying Station

Process | Natural

Variety | JARC selections

Elevation | 2200-2300 MASL

This natural-processed Ethiopian from Black & White Coffee Roasters showcases the Bare microregion of Sidama, where Elto Coffee cultivates JARC selection varietals at 2200–2300 masl. The natural process typically imparts heavier fruit-forward characteristics, and this lot expresses that profile through bright citrus and stone fruit notes alongside warmer milk chocolate undertones. The tasting profile bridges brightness and body—raspberries and peach notes sit alongside tea-like qualities that suggest delicate floral complexity. This represents a compelling expression of how altitude, varietal selection, and natural processing intersect in Sidama's coffee culture. Consult the flavor wheel to explore how these tasting descriptors map across sensory categories.