72h Anaerobic JARC 74158

72h Anaerobic JARC 74158

150g
€13,10
€13,10 €22,90
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72h Anaerobic JARC 74158
  • 72h Anaerobic JARC 74158
72h Anaerobic JARC 74158

72h Anaerobic JARC 74158

This 72-hour anaerobic JARC 74158 comes from Eliyas Dukamo and Atiklit Dejene at Elto Coffee's Elora Station in Sidama, Ethiopia.

Pineapple and red kiwi open the cup with juicy, tropical sweetness and a silky texture. A bright, clean acidity runs through the finish.
€13,10
€13,10 €22,90
€87,33/kg
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Size

About this coffee

Producer
Elto Coffee – Eliyas Dukamo & Atiklit Dejene

Region
Sidama

Origin
Ethiopia

Varietal
JARC 74158

Process
72h Anaerobic

Harvest

Produzent
Elto Coffee – Eliyas Dukamo & Atiklit Dejene

Region
Sidama

Herkunftsland
Äthiopien

Prozess
72h Anaerobic

Varietät
JARC 74158

Ernte

Sweetness

Complexity

Acidity

It's all about the coffee

At Sandbox, we embrace innovation and challenge the status quo. That’s why we don’t differentiate between espresso and filter roasts, and we use only light roasts to bring out the best in our coffee. We encourage you to explore and experiment with our coffees—whether you prefer filter, espresso, or flat white, make it your own. Be curious, enjoy the journey and let’s learn from each other!

About the producer

Elto Coffee

Elto Coffee is the project of Eliyas Dukamo and Atiklit Dejene, a couple based in Sidama Bensa. The name comes from a Sidamic word that points to abundance and going beyond passion. Both trained as professional cuppers with the Ethiopian Tea and Coffee Authority, and Atiklit previously worked as Processing Manager at Gesha Village. At Elora Station in Arbegona, they work alongside smallholder farmers to produce small, separated lots. Washed, natural, honey and anaerobic lots are all kept traceable. Their focus is precision, transparency and fair rewards for the farmers they buy from.

About the varietal

JARC 74158

JARC 74158 is one of around 40 selections released by the Jimma Agricultural Research Centre, Ethiopia's federal coffee research institute. Approved for release in 1979, it traces back to the Metu Bishari selections, taken from mother plants in the Metu district of the Illubabor zone. It was chosen for its high yield and resistance to coffee berry disease. Grown at altitude in Sidama, it has become a favourite for micro-lots, where it delivers stone fruit, berries and floral aromatics with a clean, sweet structure.

Process

72h Anaerobic

In the 72h anaerobic process, ripe cherries are handpicked and sealed into airtight tanks, where oxygen is removed and fermentation runs for three days. Without oxygen, fermentation is slower and more controlled, and specific microorganisms can develop flavours that would otherwise be lost to oxidation. Temperature is monitored throughout to keep the cup clean. Afterwards the coffee is slowly dried. The method typically adds sweetness, a juicier acidity and a more pronounced fruit character, while keeping the cup clear and layered.

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