This coffee from Benti Nenka, in the Guji appellation, is collected by our partner EDN Ethiopian Coffee from 400 family farms of 1 to 2 hectares maximum. Growing coffee is an integral part of the lives of the farmers around the Benti Nenka station. It is here that the coffee is processed after harvesting.
After a meticulous selection process, the cherries are fermented in an anaerobic, pressurised, oxygen-free environment. This fermentation lasts between 7 and 10 days, at a temperature of between 15 and 18 °C. During this time, the plant's employees monitor the sugar levels to ensure the best possible result.
The coffee is then transferred to the station's drying beds, where it rests in the shade for between 15 and 20 days. The cherries are stirred regularly to ensure good air circulation and avoid over-fermentation. When the coffee reaches 11% humidity, it is ready for export.
