This coffee is an Heirloom variety from the Arbegona region in Sidama, Ethiopia, grown at an altitude of 2300 meters. It is processed using a 96-hour anaerobic natural method, where cherries undergo full anaerobic fermentation before being dried on African raised beds. The cherries are spread on breathable mesh and turned frequently to ensure even dehydration. This experimental micro-lot is produced by Eliyas Dukamo and Atiklit Dejene at the Elto Coffee-Elora station, reflecting a commitment to refined processing and quality control.
Founded in 2020 by Tong Zhang in Chengdu, this micro-specialty roastery emerged from an unexpected journey—a robotics engineer's transformation into coffee artisan after discovering specialty coffee in Paris. Zhang, who placed third in the French Brewers Cup in his first year as a barista, brings technical precision to every roast, using Stronghold S7Pro machines to highlight the unique terroir of each coffee through light profiles that express origin, climate, soil, and the people behind each bean.
