Ethiopia Benti Nenka from People Possession is a cup that will instantly transport you to the heart of Ethiopia's Guji region, where the juiciest and most distinctive coffees in the world are born. This omni roast, suitable for both espresso and filter, offers an explosive taste experience full of tropical tones. The first wave brings ripe pineapple and mango, creating the impression of freshly cut exotic fruit. These fruity notes are complemented by a smooth chocolate line and a slightly boozy character reminiscent of fermented fruit or a drop of rum. It is a lively, sensual, and unmistakable coffee—the ideal choice for those looking for something exceptional and full of energy in their cup.
The coffee comes from the famous Hambella area in the Guji region of southern Ethiopia, where specialty coffees are grown at an altitude of 2,000–2,300 meters above sea level. It is this combination of high altitude, rich volcanic soil, and ideal climate that creates the perfect conditions for the slow ripening of coffee cherries, contributing to an intense aromatic profile. The Benti Nenka processing station brings together hundreds of small growers from the surrounding area who bring their harvests for manual sorting and processing. This community model allows for exceptional quality and preserves the character of each micro-production. The station has built a reputation as one of the best producers in the Guji region, known for its bold experiments with fermentation and its meticulous approach to every step of production.
The beans of the 74114 variety, which was bred for Ethiopian conditions, excel in their complexity and high potential for processing using methods that enhance fruitiness and sweetness. In this case, the dry anaerobic method was chosen, i.e., dry fermentation without air access. Freshly harvested cherries are placed in closed containers, where fermentation is controlled by natural microorganisms. The absence of oxygen develops a unique aromatic profile that gives rise to distinctly fruity, even liqueur-like tones. After fermentation, the coffee is dried on African beds in direct sunlight until it reaches the ideal moisture content. This process is time-consuming, but it results in an exceptionally rich and layered taste experience.