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HomeCoffeesBenti Nenka Natural, Ethiopia
West Guji · Ethiopia

Benti Nenka Natural, Ethiopia

Natural Heirloom varieties, grown at 1950 to 2100 masl

Roasted by Rosetta Roastery Cafe

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryRosetta Roastery Cafe· Cape Town, South Africa
Washing StationBenti Nenka Coffee Processing Station, Ethiopia✓
ProducerSmallholder farmers of The Benti Nenka Coffee Washing Station
ProcessNatural✓
Harvest2025✓
Altitude1950 to 2100 masl✓
ClimateTropical savanna
VarietiesHeirloom varieties✓
Roast—
Tasting notesfloral aromas, peach jam, lychee, citrus peel, creamy finish✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

5NOTES
  • floral aromas
    Floral
  • peach jam
    Fruity › Peach
  • lychee
    Fruity
  • citrus peel
    Fruity › Citrus
  • creamy finish
    Sweet › Vanilla

Supply Chain

  1. Washing Station

    Benti Nenka Coffee Processing Station, Ethiopia

    Grown by Smallholder farmers of The Benti Nenka Coffee Washing Station · West Guji

  2. Harvest

    Natural · 2025

  3. Roastery

    Rosetta Roastery Cafe

  4. Coffee· viewing

    Benti Nenka Natural, Ethiopia

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarEtiopía Natural Benti NenkaEthiopia Guji Natural 454 gEthiopia - Benti Nenka Guji HambelaNehi Coffee SidamaArchive: Ethiopia Benti NenkaEthiopia Benti NenkaMore from this farmBenti Nenka Coffee Processing Station1 moreSame variety, exploredHeirloom varieties35Similar flavour profilefloral aromas, peach jam, lychee311Same processNatural7627From the same originEthiopia3749More from this roasterRosetta Roastery Cafe14 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1950 to 2100 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability

Harvest sourceObserved