Elto, Hamasho 96h

In the highlands of Bensa, Ethiopia, lies Elto Coffee, a project founded by Eliyas Dukamo and Atiklit Dejene. With extensive experience in producing exceptional coffees in Ethiopia, the two founded Elto Coffee with the goal of raising the bar for quality by highlighting the terroirs of Bensa and employing more modern washing methods.

In our Elto Hamasho lot, the 96-hour fermentation process results in a cup with strong intensity, yet one that remains well-defined. At the start of the tasting, dark fruits take center stage—juicy blueberries, vibrant blackberries, and black cherries—with a jam-like quality that never veers into excessive sweetness. On the contrary, the Filter coffee then Filter on the palate, and notes of Earl Grey gradually emerge. Floral notes then add freshness and evoke the character of the Ethiopian terroir.

Despite its extended fermentation, the wine does not seek to impress with an artificial burst of aromas; rather, it serves to highlight the texture.