Ethiopia - Anaerobic Natural

Current Roast Date: 2/25

Coffee Details:

• Tasting Notes: Rainier Cherry, Passion Fruit, Blueberry
• Variety: 74114 (Ethiopian heirloom cultivar)
• Processing Method: Anaerobic Natural 
• Roast Level: Med-Light
• Elevation (MASL): 2,000–2,200 meters 

Benti Nenka Site 74114

The Benti Nenka Site 74114 coffee is a standout offering from the Guji region of Ethiopia, renowned for its exceptional growing conditions and rich coffee heritage. This anaerobic natural coffee showcases the innovative methods of producer Benti Nenka, who blends traditional Ethiopian techniques with modern fermentation practices to create a cup that is as dynamic as it is flavorful.

The 74114 variety is a naturally occurring Ethiopian heirloom cultivar, known for its ability to produce complex and vibrant flavors. Grown at high altitudes between 2,000 and 2,200 meters above sea level, the beans benefit from the cool, dry conditions that help them develop an intricate flavor profile.

The coffee undergoes an anaerobic natural fermentation process, which takes place in sealed tanks with limited oxygen, allowing the beans to ferment more slowly and develop rich, fruity flavors. This fermentation method enhances the sweetness and complexity of the coffee, while also amplifying its vibrant fruit notes. After fermentation, the beans are carefully dried in the sun, preserving their natural sugars and creating a clean, balanced cup.

The result is a coffee with a distinctly fruity and floral profile, bursting with flavors of tropical fruits, jasmine, and a touch of honeyed sweetness. The bright acidity is complemented by a silky body, making for an incredibly smooth and satisfying cup.

Tasting Notes: Fruity with a honeyed sweetness, bright acidity, and a silky body.

This coffee is ideal for those who appreciate vibrant, fruit-forward coffees with a smooth, complex profile. Perfect for pour-over, Chemex, or filter brewing, the Benti Nenka Site 74114 delivers an unforgettable coffee experience that highlights the best of Ethiopian terroir and modern processing innovation.