72h anaerobic JARC 74158

150g

€22,90

72h anaerobic JARC 74158

In Stock
Ethiopia

72h anaerobic JARC 74158

Name: 72h anaerobic JARC 74158
Brand: Sandbox Coffee Roasters
Price: 22.9 EUR
Availability: InStock

Elto Coffee

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.

You'll taste

🍍 pineapple
🥝 red kiwi

€22,90

€152,67/kg

Taxes included. Shipping calculated at checkout.

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The coffee should rest for minimum 21 days after roasting and be used within 4 months at the latest. The coffee reaches its maximum complexity within a certain period of time. In our experience we found that between 4-8 weeks the coffees are reaching their peak.

Omnirost (or "omni-roast") is a roasting approach where coffee beans are roasted to a versatile light-medium level that works well across multiple brewing methods. Rather than optimizing for a single preparation style, omnirost aims to deliver balanced flavor that shines whether the coffee is brewed as espresso, pour-over, French press, or other methods.

Person working in a field with red co using a tool.fee cherries

TASTING CARD

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Producer

Produzent

Elto Coffee

Region

Sidama

Origin

Herkunft

Ethiopia

Äthiopien

Altitude

Höhe

+2,240 masl

Varietal

Sorte

JARC 74158

Process

Aufbereitung

48h Anaerobic

Harvest

Ernte

2026

Roast

Röstung

Omniroast

Sweetness

Süße

Complexity

Komplexität

Acidity

Säure

YOU'LL TASTE

DU SCHMECKST

🍍 pineapple
·
🥝 red kiwi

Compare Coffees Kaffees vergleichen

About the producer / farm

Über den Produzenten / die Farm

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

Über die Sorte

About the process

Über die Aufbereitung

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.

About the roast

Omniroast

Most coffees are roasted with a single brewing method in mind — lighter for filter, darker for espresso. An Omniroast throws out that rulebook.

Each of our Omniroast coffees is developed to a single, carefully crafted profile that lets the coffee shine however you choose to brew it — whether that's a morning pour-over, a pulled espresso shot, or anything in between. The goal is balance: enough brightness and complexity to sing in a filter brew, enough body and sweetness to hold up as an espresso.

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!

Freshly picked red coffee cherries held in hands over a burlap sack outdoors

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