Ethiopia Dry Process Benti Nenka

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Funky
  20

#html-bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. [data-pb-style=BXXVH20]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Expansive profile that could almost pass for a wet processWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. coffee if not for the hefty dried fruit flavors. 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. dried peach, apricot, hints of blueberry, fig, fragrant spice, orange glaze, and tea-like finish. City to Full City.