BREW LIKE A CHAMP!
$125 HKD

WARQEE BENTI NENKA
ETHIOPIA

SINGLE ORIGIN:

WARQEE BENTI NENKA

Our coffees are roasted weekly and fulfilled after roasting to ensure optimal freshness and flavour.  Cut-off for all orders is at 9am on Tuesday mornings.  Orders completed after this time will be shipped the following week.  
Due to significant reductions in scheduled flights worldwide, Hong Kong Post shipments may experience temporary delays (more information here); however, we are fortunate to advise that DHL Express services remain unaffected.
  • HARVEST: 2020
  • PRODUCER: Negusse D. Weldyes
  • REGION: Guji 
  • ORIGIN: Ethiopia
  • ALTITUDE: 1,900-2,100m
  • VARIETIES: Welisho and Dega
  • PROCESS: Washed
  • FLAVOURS: Floral, prune, peach, lemongrass

Established in 2012, the Guduba Wet Mill is located in the Benti Nenka Village of the Hambela Wamena district, 20 minutes west of Dimtu town.

The wet mill is surrounded by various smallholder farmers who own 1-2 hectares. Maturity of the coffee cherries has been outstanding during the 2019/20 harvest in the area. Part of the reason is that farmers have bigger climatic variations during a year, which enables them to grow several cash crops like corn, teff and false bananas. They are less in need of cash early in the coffee season, so they apply similar harvest principles as Worka Chelbesa, waiting for the whole tree to ripen before harvesting.

The wet mill is owned and run by Eyasu Worasa, a native of Dilla who has a combined experience of 11 years in the coffee wet mill industry. 

Cherries are collected manually and hand sorted.  The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density. Wet fermentation lasts for 72 hours, then the cherries are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.

After fermentation, soaking takes place for 2 hours.  Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours. 

This coffee has stood out as one of the most floral cups on our recent washed Ethiopian cupping table.  We're excited to be able to secure a good quantity, so that we can be drinking this stunning coffee for weeks to come.