Ethiopia guji hambela benti nenka coffee bag

Ethiopia guji hambela benti nenka

VAT incl. All prices include 5% VAT. Whole bean.

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Coffee Passport

Where this coffee comes from

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Coffee Passport

Where it comes from

From the farm and the people who grew it to how it was processed and roasted.

The story

More than 525 farmers cultivate coffee around Benti Nenka village and deliver their cherries to Guduba Washing Station.

The farms are situated at high elevations in Guji. The supplied reference lists an altitude range of 1,900–2,170 masl, while the product labels state 1,900–2,100 masl.

This natural-process coffee is described in the supplied reference as sweet and fruit-forward, with delicate florality and a tea-like aroma. The product labels identify stone fruits, brown sugar, and caramel as its tasting notes.

It is roasted to a light-to-medium filter profile and is available in 250 g and 1 kg packs.

What to expect in the cup

Notice the aroma before you sip, how the texture feels, and how the cup changes as it cools.

Flavour notes describe impressions, not added ingredients.

Descriptive guide.

Why it tastes the way it does

01 · Origin

Origin, altitude, climate and variety shape the coffee's natural character before anything else happens.

02 · Process

Blended components

How the coffee is processed influences its sweetness, acidity, body and the flavours it carries forward.

03 · Roast

Each roast is developed to reveal what makes that coffee distinctive, balancing origin, character and flavour.

04 · Brew

The right brewing method brings everything together, unlocking the aroma, balance and flavour built through every stage.

How to brew

V60 / Pour-over

Clean and expressive. Lets origin character and aroma come through.

General method guide.

Other ways to brew it
Dose
15 g coffee
Water / yield
250 g water
Ratio
1:16.7
Temperature
92 to 94 °C
Grind
Medium-fine, like coarse sand
Time
2:45 to 3:15 total
  1. 1 Rinse the paper filter with hot water and discard the rinse.
  2. 2 Add the coffee, level the bed and start a timer.
  3. 3 Bloom: pour about 40 g of water, swirl gently and wait 30 to 40 seconds.
  4. 4 Pour slowly in circles to 150 g by 1:00.
  5. 5 Continue to 250 g by about 1:45, then let it draw down.
  6. 6 Swirl once, serve and taste again as the cup cools.

Other ways to brew it

General method guides for home brewing.

Espresso

Concentrated and textured. The base for milk drinks too.

Dose
18 g coffee
Water / yield
36 to 40 g out
Ratio
1:2 to 1:2.2
Temperature
92 to 94 °C
Grind
Fine; adjust to hit the time
Time
27 to 32 seconds
  1. 1 Purge the group head and dry the basket.
  2. 2 Dose 18 g, distribute evenly and tamp level.
  3. 3 Start the shot straight away and aim for 36 to 40 g in the cup.
  4. 4 Taste, then adjust grind one step at a time.
  5. 5 For milk drinks, steam milk to 55 to 65 °C with a silky texture.

Troubleshooting

  • Fast and sour: grind finer.
  • Slow and harsh: grind coarser.
  • Let freshly roasted beans rest a few days before dialling in.

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