Origin
Guji Hambela, Ethiopia
Altitude
2200 MASL
Process
Anaerobic Natural
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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
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Breville Espresso
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Hario V60
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REST IN PEACE
We recommend resting fresh coffee before drinking it. This allows the volatility of the roast time to subside, and the sweetness and character to shine. For best results, rest washed coffees for 5–10 days, natural coffees for 10–15 days, and experimental processed coffees for 15–30 days.
