Benti Neka Ethiopia

Product Info

Honey | Tea Herbs | Malic | Clean

Region: Guji

Elevation: 11900-2200 MASL

Varietals: Kurmue, Dago, Wolisho

Process: Washed

Roast: Light

The Coffee: A grade 2, certified organic coffee that is roasted very light to retain origin characteristics that are sweet, herbaceous, nutty, that’s an ultra clean cup of coffee, with a balanced malic acidity, which comes in the form of a light pear finish. You can brew this coffee up in any format. Our preference is drip/pour over and aeropress. Brewed as an espresso you have a very clean and bright shot that pulls a tropical fruit note that you can’t get brewing any other format.

Producer: A single origin coffee from the Benti Neka washing station in the Guji Zone, Ethiopia. This is a community lot of subsistence level farmers growing varietals named after their communities from the land of which they came. We would like to note the efforts of the washing station and their farmers to get their organic certification, where financial hardship/access to funding is a roadblock to accomplish this. Most Ethiopian farmers practice natural and organic farming, yet very few get certified.

FAQs

We roast Monday through Wednesday and sometimes Thursdays based on orders. Coffees roasted are then available the next day. We like a minimum of a day's rest prior to release for consumption. 

We always recommend brewing your coffee following protocols found online and set by the Specialty Coffee Association (https://sca.coffee) These standards use a ratio (ml/g of water to g of coffee) that's between 14:1 to 17:1. For example, a 12oz. pour over brew 12oz (360ml/g) of water with 24g of coffee (15:1 ratio) and adjust based on your taste. These same ratios can be applied to Drip and French Press coffees where 60g of coffee per 1 quart/1liter of water (16:1) is a great starting point. Brew temperatures, we recommend a range from 190-205°F. If you don't have a thermometer, simply boil your kettle remove from heat source for 60 to 90 seconds, which should give you that range. Lastly your grind will affect your cup. Too fine will produce bitter and astringent flavors, while too coarse can produce a flat and watery cup. We like a medium fine grind for pour over and drip, while French Press should be coarse. At the end of the day always brew to your taste and what you prefer. 

We ship Monday through Friday. Orders made Monday - Thursday by 12 PM Pacific standard time will ship out the next day. To ensure that you are receiving the freshest roast possible, any orders made after 12 PM Pacific standard time Thursday through Sunday will typically ship Mondays and sometimes Tuesdays based on availability of the most current roast.