Benti Nenka Natural, Ethiopia

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Bold
  25
• Clean
  20

Benti Nenka NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., Ethiopia Floral aromas, peach jam, lychee, creamy finish Roasters' Notes: Benti Nenka Natural is a high-density heirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. lot - roasted to highlight clarity, and complexity. Small in size but full of potential, the beans develop beautifully with a moderately high charge, ensuring heat to penetrate the centre of each bean evenly. A gentle approach after first crackFirst crackThe audible pop when steam pressure fractures the bean during roasting (~196°C). Light roasts are dropped shortly after it; dark roasts continue toward a second crack. allows the coffee’s layered sweetness to emerge while preserving its vibrant, perfumed aromatics. In the cup, expect peach jam, lychee, and citrus peel, complemented by a creamy, rounded finish. Roast style: Progressive Benti Nenka Natural comes from the Benti Nenka Coffee Processing Station in West Guji. Operating at 2107m ASL, the station sources cherries from around 500 smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers, with each producer managing 1.5 - 2 hectares of fertile farmland. Founded in 2017, Benti Nenka specialises in natural and anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. processing, carefully produced to highlight the region’s unique terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process.. Operations are supported by traditional communal farming practices (known locally as DEBO and DADO), where farmers work together in rotation, fostering both collaboration and quality-focused production. These practices, combined with the high-altitude environment and rich clay soils, contribute to the coffee’s provenance-led, fruit-laden profile. Altitude: 1950 - 2100m ASL Processing: Natural Variety: Heirloom varieties Harvest: 2025 Region: Benti Nenka, Hambela Wamena, West Guji, Oromia, Ethiopia Producer: Smallholder farmers of The Benti Nenka Coffee Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee.