Ethiopia Natural

Farm | Benti Nenka

Notes | Raspberry, Apricot, Dried Fig

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Notes from the Importer 

"This lot of Benti Nenka comes from a different site than our previous lot of the same name. I think it's important to point out that they are owned by two brothers who work closely together, and you can count on similar quality control measures being taken, and similar process methods at both sites. One big difference, is that this "Benti Nenka" site also has a wet mill for producing fully washed coffees too. The station is run by Ismael Hassen from Kayon Mountain coffee. The Benti Nenka site is located in Hambela Wamena region, within Ethiopia's southern Guji Zone. Sorting out imperfect coffee cherry starts on delivery, and extends all the way to the drying tables. Farmers must hand sort their cherry for defects before it is received. The cherry is then floated in tanks of water to catch any underripe coffee before the processing begins. For dry process coffee, the whole cherries are laid to dry on raised beds for 2-3 weeks, during which workers turn the coffee and continue the process of picking out any undesireable coffee cherry. Benti Nenka's beds are built with splits bamboo reeds  so they're flat and quite sturdy, then a layer of cloth to allow air to pass through the beds. You see a lot of chicken wire used at other sites, which tends to sag, creating uneven coffee layers. This lot is only comprised of coffee from the small holders in the Benti Nenka area, whose farms span an altitude range of roughly 1900 to 2200 meters above sea level."

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