Sizes
| Size | Price | Per 100 g | Stock |
|---|---|---|---|
| 100g | ¥4,100 | ¥4,100 | In stock |
| 250g | ¥8,200 | ¥3,280 | In stock |
Released November 2026
From Apollon's Gold
- omni roast profile - Hamasho Elto Coffee 74158 - Anaerobic natural Ethiopia A Benchmark in Clarity: Hamasho Anaerobic Ever since tasting an exceptional Hamasho Anaerobic from a fellow roaster in November 2024, we were captivated by how Elto Coffee could execute an anaerobic fermentation while keeping the cultivar’s intrinsic vibrancy completely intact. This year, we secured our own lot, and it is unprecedentedly clean for an anaerobic natural—delivering a crystalline purity and transparency that almost rivals a fully washed 74158. The Process: 72-Hour Shaded Anaerobic Natural Produced by Eliyas Dukamo and the Elto team in Arbegona, freshly harvested cherries are meticulously float-sorted for density before undergoing a controlled 72-hour sealed anaerobic fermentation. The lot is then transferred to shaded African raised beds and rotated every 30 minutes to regulate temperature, ensure uniform drying, and halt fermentation at the exact optimal stage. Slowly dried over 15 to 20 days, this careful method naturally magnifies sweetness and aromatics without imparting any muddy or heavy funk. The Cup Profile Rather than overshadowing the terroir, this meticulous technique naturally boosts the iconic attributes of the 74158 cultivar to competition-grade intensity. Upfront, the cup bursts with bright, sparkling grapefruit acidity, followed by radiant jasmine florals and a luscious, lingering finish of sweet ripe cantaloupe. It is an extraordinary testament to how clean and elegant anaerobic processing can truly be. Our tasting notes: lemon, jasmine, cantaloupe Area: Bensa, Ethiopia Altitude: 2200-2450 masl Varietal: 74158 Process: 72 hours anaerobic natural Recommended ratio : 1:17-19
