XAV Ethiopia Benti Nenka Coffee

Product Description

The Quest to Preserve Coffee Heritage

EDN Ethiopian Coffee is a coffee producer and exporter with five processing sites or washing stations. The company began its journey by directly participating in the country's agricultural development program to contribute to national pride and progress.

EDN is one of the centers that helps improve the welfare of coffee-growing families while promoting the integration of traditional methods with innovation, resulting in the preservation of the spiritual heritage of coffee in the country.

Focusing on quality, enhancing team members' skills, maintaining effective communication with customers, and strengthening relationships with local small farmers, the company has established a robust infrastructure to meet the needs of the global market. Thus, they have solidified their position as a provider of limited, high-quality specialty coffees with a professional approach.

A Little About the Guji Mountains and Its Inhabitants

The lush, mountainous lands of Guji, located at altitudes of 1950 to 2300 meters above sea level, receive abundant rainfall. Their rich and fertile soil provides excellent conditions for growing coffee trees. Coffee farmers in Hambela typically use traditional and organic methods to cultivate various coffee varieties alongside other food crops on plots of 1 to 2 hectares. This cultivation method allows them to create stable food sources and maximize income potential through high-quality coffees with distinctive flavor profiles. Around 450 to 500 families in the Benti Nenka village deliver their best products to the nearest EDN processing station to introduce unique coffees to global markets.

Korume is one of the native varieties from the Gedio region that has roots in Yirgacheffe. 74112 is one of the 40 varieties cultivated by the Jimma Agricultural Research Center, recommended for its good quality and resistance when grown at high altitudes and adaptability to diverse conditions. Generally, Ethiopian heirloom varieties exhibit complex fruity and floral characteristics.

Ethiopian Coffee Processing at Benti Nenka

Fully ripe cherries are carefully harvested by farmers and delivered to the Benti Nenka processing station. Cherries are then separated through flotation to remove unripe or damaged ones. Next, EDN staff conduct a final check to ensure that only sufficiently ripe cherries are transferred to the anaerobic fermentation stage. Throughout the fermentation process, close monitoring and control are conducted to maintain the necessary sugar levels, temperature, and pressure.

After 10 to 12 days in the anaerobic fermentation stage, the cherries are moved from the fermentation tank to drying beds designed to allow adequate air circulation. The drying phase may take 15 to 20 days to achieve an 11% moisture content.

Suitable for Brewing and Cupping

• Country: Ethiopia
• Growing Region: Hambela, Benti Nenka Village
• Varieties: Korume, 74112
• Elevation: 1950 – 2300 meters above sea level
• Farm Name: Local Small Farmers
• Processing Method: Natural, Anaerobic
• Harvest Year: 2023

Brewing Instructions (Basic):

• Espresso:

  • Dose: 18 grams
  • Output: 38 – 42 grams
  • Extraction Time: 25 – 30 seconds
  • Extraction Temperature: 89 – 90°C

• Pour Over:

  • Dose: 14 – 16 grams
  • Brew Ratio: 1:14.5
  • Brew Temperature: 90°C
  • Brew Time: 2:30 – 3 minutes

• Immersion:

  • Dose: 15 – 18 grams
  • Brew Ratio: 1:15.5
  • Brew Temperature: 92°C
  • Brew Time: 3 – 3:30 minutes