[Julekaffe] Ethiopia Benti Nenka

It’s that time of year! Hibi’s Christmas coffee is ready.

I chose a Natural Ethiopian from Benti Nenka. It has a blueberry-like sweetness and a cozy, honey-like texture. It’s a perfect match for your Christmas cakes, and it makes a lovely gift too.

This coffee originates from the Hambela, Benti Nenka village in the Guji Zone of the Oromia region. It grows at elevations ranging from 2000 to 2300 metres above sea level.

In this area, coffee farming is deeply rooted in the community's culture and sustains their livelihoods. Most farms are small-scale, typically 1-2 hectares in size.

The coffee cherries are meticulously handpicked by landowners and their families. They practise intercropping, combining coffee with other food crops, which optimises land use and provides sustenance for the community. The residents hold great pride in their coffee cultivation.

Harvest & Post-Harvest

The harvest takes place from around October until December. Farmers carefully handpick only the ripe coffee cherries, ensuring that only the highest quality beans are selected. Following selection, the cherries undergo a natural process where they are dried in the sun. This drying process typically lasts between 2 to 4 weeks, with regular turning of the cherries to ensure even drying.

Once the cherries have reached the desired moisture level, they are stored in a cool place for a few weeks. This resting period is crucial for developing the flavours within the beans.

After the resting period, the dried cherries undergo hulling to remove the dried outer skin and pulp. Subsequently, the beans are milled to remove the parchment layer, revealing the green coffee beans.