- 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