Region | Hambela, Guji
Altitude | 2000-2300 MASL
Process | Natural
Fermentation | Anaerobic
Variety | 74114

This coffee went down a storm last year so we had no choice but to bring it back!

When sourcing anaerobically fermented coffee from Ethiopia, it can be tricky to find the right balance of cleanliness, fruitiness and the complex balance of flavours and aromas we want to celebrate about the origin. Maybe more than any other coffee producing country, experimental fermentation here requires a subtle approach.

Once again, this Benti Nenka coffee has threaded that needle. A washing station in the Guji zone, Benti Nenka serves 400 family farms of up to 2 hectares. This particular coffee is selected for anaerobic fermentation at the station. The cherries are then left to ferment in a pressurised oxygen-free container for 7-10 days. Throughout this time, the sugar levels are monitored so the development of the process can be tracked.

Once fermentation is complete, the coffee is ready for drying. It is laid out on raised beds, kept in the shade and dried for 15 to 20 days with regular turning to ensure even drying and clean, consistent flavour.

Bright, floral, and layered - it won’t be around for long!