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Ethiopia Benti Nenka

Code: 1888/250 1888/1KG 1888/251 1888/1 1888/3 Choose variant
Tip Suitable for filter preparation Limited edition
Brand: Dos Mundos
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Product detailed description

Ethiopia Benti Nenka

Flavour profile: wild strawberries, dried apricots, blackberry jam

Region: Guji

Processing station: Benti Nenka

Variety: 100% Arabica 74114

Coffee processing: natural with anaerobic fermentation

Altitude: 2 000 - 2 300 m above sea level

Harvest: October - December 2023

Etiopie Benti Nenka

Taste of coffee

The coffee from the Benti Nenka washing station belongs to our special limited edition thanks to its processing. Anaerobically fermented coffees are typically full of intense fruity flavours and aromas, and this Ethiopia is no exception. At first sip, we think of high quality fruit juice, from which the taste of wild strawberries stands out clearly, and the sweetness of the coffee is reminiscent of soft dried apricots. Drinking it is like eating your grandmother's blackberry jam with a spoon straight from the jar.

Etiopie Benti Nenka

The Benti Nenka processing station is located in the southern part of the Guji region, which is known for its ideal conditions for growing coffee - from suitable altitude to abundant rainfall to rich soils. These factors contribute to the quality production of fine coffee in this area.

Red coffee cherries from more than 400 farmers flow into the Benti Nenka station. Coffee farming is an integral part of local community life, with most farms being between 1 and 2 hectares in size. Coffee is hand-harvested by the landowners and their families, and coffee trees are often grown alongside other crops to provide food for the community while maximising land use.

The coffee from this area is processed using the anaerobic natural method, which adds a unique depth to its flavours. After harvesting, the ripe cherries are carefully selected and then placed in hermetically sealed containers where they are fermented without oxygen for 7 to 10 days at a temperature of 15 to 18 °C. This process allows the cherries to ferment with their own enzymes, creating unique chemical reactions that intensify the flavours and aromas. During fermentation, station staff regularly monitor sugar levels to ensure the best possible result.

Etiopie Benti Nenka
Etiopie Benti Nenka

After fermentation, the coffee is transferred to African beds where it rests in the shade for a further 15 to 20 days. The cherries are stirred regularly to ensure good airflow and prevent excessive fermentation. When the coffee reaches 11% moisture, it is ready for export. This complex and carefully executed processing method contributes to a refined flavour profile that combines a rich history with a modern approach.

 

 

16 g

quantity of coffee

 

260 ml

amount of water

 

3:00 min

extraction time

Additional parameters

Category: Coffee
Taste preference: Fruity coffee
Type of preparation: Filters
Země původu: Etiopie
záloha: 1888/251:3;1888/1:1

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