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Benti Neka is a sweet and juicy coffee packed with red fruit flavours, bright fruit acidity and soft baking spice undertones. An Ethiopian coffee named after the village in which the coffee cherries were grown, this coffee is best suited for filter brews, espresso, and beverages with a small amount of milk.
Benti Neka, named after the village from which this coffee is produced, is grown in the high altitudes of West Guji. Surrounded by shade trees and wildlife, the coffee trees are primed by the low growing temperatures and high rainfall to produce small but dense coffee cherries, which are packed with flavour.
Like in many Ethiopian coffee growing communities, the producers contribute their harvested cherry to the dry mill closest to them. At the Benti Neka dry mill, anaerobic fermentation is practiced using airtight plastic barrels. Over 4-5 days, the coffee is fermented and degassed, and is then dried on raised drying beds with the fruit left on. This typically takes 20-30 days, after which it goes through a final round of processing for export.
