Origin
Guji Hambela, Ethiopia
Altitude
2200 MASL
Process
Anaerobic Natural
Skip to product information
Archive: Ethiopia Benti Nenka
Blueberry, Wildflower Honey
The Deets
Benti Nenka is in the southern part of the Guji Zone. Its rich soil provides the ideal conditions for producing excellent coffee. The ripest cherries are hand-picked and taken to the processing mill. The cherries are sorted and placed in cold tanks to ferment anaerobically for 7-10 days. The cherries are then rinsed and dried on shaded raised beds to 10-11% moisture. Benti Nenka starts with passion fruit and mango aroma and continues with big flavors of red grape, strawberry jam, blueberry compote, and warm honey.
Aeropress XL
Grind:
Dose:
Water:
TEMP:
Time:
TDS:
Breville Espresso
GRIND:
DOSE:
WATER:
TEMP:
TIME:
TDS:
Hario V60
GRIND:
DOSE:
WATER:
TEMP:
TIME:
TDS:
REST IN PEACE
We recommend letting fresh coffee rest to allow the beans to stabilize. This will result in a sweeter, more expressive cup. We rest washed coffees 5–10 days, naturals 10–15 days, and experimentals 15–30 days.
