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Elto Gango Anaerobic Natural 48hrGango village, situated in the highlands of Sidama Bensa is home to 600 smallholder coffee farmers. Here producing partners Eliyas Dukamo and Atiklit Dejene established Elto Coffee with the intention of creating exceptional nano lots. Their latest heirloom blend ranked among the best at the Ethiopia Cup of Excellence. Its 48hr Anaerobic Natural process began with hand harvesting ripe cherries, cleaning and sorting onto raised beds, before being placed

A starter culture (created from palm juice which is fermented until it reaches 4

Inmaculada Coffee Farms started the Fellow’s Farms Program to help farmers who were experiencing difficulties producing coffees due to climate change

To achieve the desired fruity flavour profile

which allows them to manage volumes

The coffee is then transferred to the drying house (where the team have implemented a system that uses a vacuum environment to evenly dry coffee)

and Nyeri consistently achieves high average prices each year because the coffee produced in this region is regarded as some of the finest

Hacienda Venecia is located in Chinchina

then cleaned of mucilage

a 4th generation coffee farmer

Then the farm's signature thermal shock wash to cease fermentation and lock in the characteristics and dehumidifying drying to retain the subtler notes of the coffee thst heat would destroy

this coffee represents the meeting point of innovative processing and pioneering expertise

and finally to Djibouti for export

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