Back by popular demand!

Our Benti Nenka from Ethiopia’s Guji zone returns after last year’s storming success. Anaerobically fermented with expert precision, it strikes the perfect balance of clean, fruity, and complex - everything we love about Ethiopian coffee. Produced by 400 small family farms, the cherries ferment in oxygen-free tanks for 7–10 days before slow drying on raised beds.

Bright, floral, and layered - get it before it’s gone.