Benti Nenka

This coffee was processed at Guduba, a washing station headed by Eyasu Worasa, using coffee from 600 farms in Guji. Worasa used wet fermentation, submerging the coffee for two days, changing the water regularly to maintain a clean profile in the final cup. It was dried for two weeks on raised beds. Ethiopia has unparalleled processing, and the coffees produced are bright, complex, and intriguing - Benti Nenka is a great example of this excellence.