Producer: Elto Coffee / Eliyas Dukamo & Atiklet Dejene. Farm: Elto Station, Gango Village. Location: Bensa, Sidama. Variety: 74158. Process: Natural Anaerobic 48 Hours. Altitude: 2,300 - 2,400 masl. Elto Coffee, a project by Eliyas Dukamo and Atiklit Dejene, focuses on producing exclusive nano-lots using high-quality cherries from smallholder farmers in Sidama Bensa highlands. Their company name 'Elto' means 'more than passion' and 'abundance' in Sidamic. They aim to deliver exciting coffee experiences and empower partner farmers. Gango Village, at 2,300 masl, is known for its inherently organic, sugar-rich coffee cherries. The 74158 JARC variety, grown in Sidama Bensa, consistently ranks high for its floral, citrus, and honeyed notes. This 'Archers-curated' 48-hour natural anaerobic process involves careful sorting of ripe cherries, fermentation in sealed barrels to ensure an oxygen-free environment, followed by thin-layer sun-drying for 18-21 days. This process results in a cup with a delicate balance of florals, intense and multifaceted sweetness with tropical notes, complex acidity (pome, stone, and tropical fruits/berries), and a creamy mouthfeel.