Ethiopia BENTI NENKA - Christmas coffee

by Dos Mundos

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Roastery
Dos Mundos
Coffee Origin
Ethiopia specialty coffee Ethiopia
Region
Guji
Variety
74114
Roast Type
Omni (recommended for both Filter & Espresso Coffee)
Process
Anaerobic
Flavour Profile
Chocolate pralines, Forest strawberries, Cherry liqueur
Roast Level
Omni
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Vacuum Pot, Espresso, Moka pot

Dos Mundos, a small roastery with a big heart, focuses on the best coffee harvests from around the world. And they have put extra care into their Christmas limited edition. BENTI NENKA combines the richness of its native environment with the meticulous care of farmers and innovative fermentation. The result is an exceptional flavor profile created especially for festive evenings. In this coffee, suitable for both filter and espresso, you will taste sweet chocolate pralines, delicious and slightly spicy cherry liqueur, and wild strawberries, for which Maruška did not have to travel to the twelve months, but to the Ethiopian region of Hambella in the southern part of the Guji region.

Guji is one of Ethiopia's most important coffee regions. The roots of coffee here go back several centuries – wild varieties grew in the forests long before coffee became a commercial crop. Local communities used it in their traditional rituals and everyday life. Today, small farmers grow coffee on farms covering 1–2 hectares. Harvesting is done exclusively by hand, usually involving the whole family. They combine their precise work and ancient cultivation traditions with modern processing methods. BENTI NENKA is a great example of this.

BENTI NENKA Christmas coffee has undergone a unique anaerobic fermentation process. This takes place in an oxygen-free environment, under slight pressure, for 7–10 days at a temperature of 15–18 °C. Employees at the Benti Nenka processing station carefully monitor the sugar level to ensure optimal quality and complexity of flavors. This is followed by drying in the shade on raised beds for 15–20 days. The cherries are turned continuously, and when the moisture content drops to 11%, the coffee is ready for export. That's when the Prague roastery Dos Mundos comes in to skillfully extract the original diversity of the soil and the tones of innovative fermentation from the coffee cherries.

  • Processing: natural with anaerobic fermentation
  • Altitude: 2,000–2,300 m above sea level
  • Harvest: October–December 2024

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Reviews Total
5.0 / 5
Recommended by
100%
1 out of 1 users
Caspy Verified Customer December 30, 2025
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