Ethiopia - Guji Benti Nenka Organic - Natural - SINGLE ORIGIN
Product Details
Ethiopia Guji - Benti Nenka - Single Origin
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Another stunner from our friends at Utopia Coffee.
This coffee originates from the Guji district in the village of Benti Nenka. It is nestled in the picturesque landscapes of West Guji, Oromia, with its high altitude, abundant rainfall, and carefully maintained coffee varieties.
The site's diverse shade trees and the presence of various wildlife species add to its natural charm. Cherries are delivered to the dry mill (2 hectares in size) that borders the Awata River. The Benti Nenka coffee is 100% Organic USDA certified produce with socially responsible and environmentally friendly practices.
It is grown and nurtured by the fertile red-loamy soil rich in nutrients and not requiring synthetic chemicals or fertilisers. Accredited certifying agencies carry out verification and including making sure synthetic pesticides, herbicides, and fertilisers are not used on the farm. Other certification requirements include a buffer between the coffee and any other crop not grown organically.
The coffee is shade-grown in soil rich in nutrients; leaves from the shade trees fall and become natural compost, and coffee pulp is returned to the farmers and turned into compost.
This process is weather-dependent but usually takes 20-30 days until the ideal moisture level reaches 11.5%. Many steps must be taken to ensure the ripest cherries are picked and laid to dry on African beds, adequate airflow to stop mould and bacteria from forming on the cherries, and continual rotation in the drying process.
Tasting: Rich and juicy. Pineapple,lemon/lime and white chocolate
Region: Guji, Benti Nenka
Farm: Benti Nenka dry mill
Altitude: 2100 - 2300 metres above sea level
Varietal: Heirloom varieties
Grade: 1
Process Method:Natural
We recommend allowing at least 7 days post roast date for the coffee to develop in the bag before brewing.
Pour Over Recipe - please feel free to experiment (credit: James Hoffmann):
- Water Temp - 95°c
- Dose -18g, grind - medium fine (39 - 45 clicks on a Varia hand grinder or 21 - 28 clicks on a Comandante hand grinder)
- Pour -
- 00:00 - Bloom - 45g water
- 00:45 - Pour to 180g
- 01:35 - Pour to 300g
- 02:05 - Stir the surface gently once with a teaspoon and give the V60 a gentle swirl
- 03:10 - Done - Enjoy your cup (Thanks Henry!)
- water temp 96°c - 250g water total
- Dose 16g medium / fine grind (adjust grind to get 2:30 drawdown)
- Pour: each pour is reasonably quick (approx 8g / sec)
- 00:00 - Bloom - 50g water
- 00:30 - Pour to 150g
- 01:00 - Pour to 250g
- 01:30 - Give the dripper a gentle swirl
- 02:30 - Done - Enjoy your cup
Espresso:
Peak Brewing: 10 – 35 days post roast date
Brewing Ratio: 44% (1:2.25) i.e. 20g dose = 45g extraction yield
Extraction Time: 28– 32 seconds
Temperature: 93 degrees Celsius