GIFT 🎁 Elto Sama Washed by Archers Coffee x Standart

Elto Coffee focuses on cultivating what are broadly known as Ethiopian heirloom varieties — a term that includes both Jimma Agricultural Research Center (JARC) cultivars and regional landrace varieties.

This exceptional lot features the highly regarded JARC 74158 variety, a key selection from Ethiopia's national coffee collection, specifically chosen for its superior performance at extreme altitudes. The 74158 selection is naturally resistant to coffee leaf rust (CLR) and is optimally adapted to high altitude terroir (upwards of 2300 MASL).

In recent years, coffees from this cultivar have consistently ranked among the top at the Ethiopia Cup of Excellence.

Combined with Elto’s meticulous wash processing, the JARC 74158 variety’s flavor profile is taken to new heights. All cherries are selectively handpicked, sorted, floated, and pulped before being washed and dried on traditional raised beds. The parchment is carefully turned during a drying period of 21 to 27 days, so they reach an optimal moisture level of approximately 11%, preserving clarity and natural sweetness in the cup.

Elto Coffee is the passion project of Eliyas Dukamo and Atiklit Dejene, a Sidama Bensa couple. They envisioned Elto as an estate that showcases exceptional nano-lots from their home region. 

The name Elto means “more than passion” and “abundance” in Sidamic, reflecting their ambition for every cup to taste like excitement. 

Eliyas and Atiklit guide Elto with the values of honesty, respect, and humility, which helps them focus on building meaningful relationships across the coffee value chain — especially with the farmers they partner with. 

Working closely with nearby smallholder farmers, they select the highest quality cherries and process them through contemporary interpretations of traditional Ethiopian methods.

Both Eliyas and Atiklit are professional cuppers trained by the Ethiopian Tea and Coffee Authority. Eliyas leads operations at Daye Bensa Coffee, while Atiklit brings deep agronomic and processing expertise from her work in Gesha Village and Daye Bensa’s microlot program. Her experience shapes every Elto release.

Their coffees come from Arbegona, where a natural-processed 74158 variety from one of its villages ranked 1st in the 2022 Ethiopia Cup of Excellence. It’s also one of the highest-elevation communities in Sidama Bensa, where 500 to 750 smallholder farmers cultivate 1 to 2 hectare plots using traditional, organic practices. Eliyas and Atiklit’s expertise in cultivation, cupping, and post-harvest processing simply helps these farmers’ realize every harvest’s full flavor potential.

By merging Elto’s deep agronomic roots with Archers’ extreme vision, they have achieved technical breakthroughs. This partnership is most notably realized through joint processing and drying projects that our friends and community have been able to experience first-hand such as Elto Coffee Elora Station River Flow Washed CF10 & Honey CF5.

Dose: 15g
Yield: 225ml
Ratio: 1:15
Grind: 750 Microns (Medium)
Temp: 96°C
Water: 90ppm
Total Time: 3:00 – 3:20

00:00 - 00:30: Pour 30ml (Bloom).
00:30 - 01:00: Pour up to 110ml.
01:00 - 01:40: Pour up to 180ml.
01:40 - 03:20: Pour up to 225ml final weight.

Dose: 15g
Yield: 210ml
Ratio: 1:14
Grind: 600 Microns (Med-Fine)
Temp: 96°C
Water: 90ppm
Total Time: 2:50 – 3:00

Setup: Use the Inverted method.

00:00: Pour 210ml with gentle agitation.
00:40: Stir 10 times.
02:10: Revert and begin the push.
Finish: Complete the press by 2:50 – 3:00.

Dose: 20g
Yield: 36ml
Ratio: 1:1.8
Grind: 300 Microns (Fine)
Temp: 93°C
Water: 120ppm
Total Time: 00:24 – 00:28

Step 1: Put the ground coffee into the porta-filter.
Step 2: Extract the coffee within a 24–28 second window.