Ethiopia Benti Nenka

Ethiopia Benti Nenka
Guji Anaerobic Natural



This seasonal lot is produced in the village of Benti Nenka in West Guji, a region known for its ideal coffee growing conditions. Located at a high altitude with rich volcanic soil and consistent rainfall,  the village is surrounded by native shade trees and local wildlife that contributes to the area’s biodiversity. Around 400 smallholder farmers deliver ripe cherries to a two-hectare dry mill located beside the Awata River. Coffee cherries are sorted and rinsed before being sealed in plastic barrels for anaerobic fermentation for over 7 to 10 days. The process is carefully monitored with temperature and sugar levels checked daily to encourage deep and clean flavour development. The cherries are then moved to raised African beds to dry for 20 to 30 days until they reach a stable moisture level of 11 percent. In the cup this coffee is soft and gentle yet complex, with juicy acidity and floral aromatics. Expect notes of watermelon and raspberry with rosemary and a delicate cardamom finish.



Tasting Notes: Watermelon, Raspberry, Rosemary, Cardamom

Roast: Filter

Sweetness: 4
Acidity: 4.5
Body: 4.5