Benti Nenka - anaerobic natural Ethiopia

"juicy and winey coffee with notes of passion fruits, florals and red wine"

Benti Nenka

Benti Nenka, located in the renowned Guji region. This coffee is the result of the dedication of around 400 smallholder farmers, each cultivating just 1 to 2 hectares of land. For the communities surrounding the Benti Nenka station, coffee farming is more than a livelihood—it's a way of life.

Once harvested, the cherries are brought to the Benti Nenka station for processing. After careful selection, the coffee undergoes an anaerobic fermentation in a pressurized, oxygen-free environment. This process lasts 7 to 10 days at a controlled temperature of 15–18 °C. Throughout fermentation, the station’s team closely monitors sugar levels to ensure optimal flavor development.

The result? A vibrant cup bursting with tropical fruit and winey notes—a true reflection of the care and craftsmanship behind every bean.

The Farm

Benti Nenka lies in the southern part of the Guji area, known for its ideal altitude, abundant rainfall and rich soils, all of which contribute to the exceptional quality of the coffee grown here. Growing coffee is an integral part of community life. Most farms are between 1 and 2 hectares in size. Coffee is picked by hand by the landowners and their families, and is grown in association with other food crops. This approach maximises land use while providing food for the community.