Etiopie Benti Nenka
Code: 2041/250 2041/1 2041/251 2041/2 Choose variantRelated products
Product detailed description
Processing Station: Benti Nenka
Country: Ethiopia
Region: Guji
Variety: 100% Arabica 74114
Processing: Natural with anaerobic fermentation
Altitude: 2000–2300 m.a.s.l.
Harvest: October – December 2024
Flavor Profile: wild strawberries, cherry liqueur, chocolate pralines
Best For: filter and espresso
Origin & Community
This coffee comes from the fertile Hambella area in the southern part of the Guji region—one of Ethiopia’s most renowned coffee terroirs. It is cultivated by smallholder farmers on family plots of 1–2 hectares, where coffee is deeply woven into the rhythm of everyday community life. Harvesting is done exclusively by hand, usually by the farmers and their families, and coffee is often grown alongside other crops that provide both food and soil diversity. Guji offers perfect growing conditions—high elevation, abundant rainfall, and fertile volcanic soil. Coffee trees here thrive naturally in dense forest or semi-forest environments surrounded by diverse vegetation. This biodiversity provides natural shade, protects the soil, and contributes to its fertility. The result is a unique ecosystem that translates directly into the distinct flavor character of Guji coffees.
Processing
After harvesting, ripe cherries are carefully sorted and undergo a unique anaerobic fermentation process. This takes place in an oxygen-free environment under slight pressure for 7–10 days at a temperature of 15–18 °C. During this time, the staff at the Benti Nenka processing station monitor sugar levels to ensure optimal quality and a complex cup profile.
The coffee is then shade-dried on raised beds for 15–20 days. The cherries are turned regularly to ensure proper airflow and even drying. Once the moisture content reaches 11%, the coffee is ready for export.
History & Tradition
The roots of coffee in Guji stretch back several centuries—wild varieties grew here long before coffee became a traded crop. Local communities, particularly the Oromo people, used coffee in their traditional rituals and daily lives. For many years, Guji was part of the larger Sidama appellation, but in 2000 it received its own designation of origin to better highlight its distinctive quality and ensure more precise traceability. Today, Guji is recognized among the world’s top coffee-producing regions, blending ancient cultivation traditions with modern processing innovations. The coffee from Benti Nenka is a perfect example—bringing together the richness of its natural environment, the care of dedicated farmers, and the creativity of controlled fermentation.
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