Cena od: 53,00 zł
Natural from the Guji region - this coffee cannot be spoiled. Berries and black tea will always come out in it.
Cena od: 53,00 zł
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We try not to keep coffee on the shelves for long, so if we don't have a particular coffee in stock, we have to replenish the order after the roasting day. We roast on Tuesdays and Thursdays, pack the coffee and send it out on Wednesdays and Fridays.
As we do every year, we have a naturally processed coffee from Guji for you. We can't imagine a more exciting pour-over - flowers and fruit, lively acidity. The special character of Guji coffees is ideal for all brewing methods.
The Benti Nenka coffee processing station is located in the village of the same name, in the Hambella Wamena region, in the West Guji zone of Oromia. It operates at an altitude of 2,107 metres above sea level and specialises in natural and anaerobic processing. It was founded in 2017 and has since become an important coffee processing point for local producers.
The station receives cherries from around 500 small farmers, each of whom grows coffee on plots of 1.5-2 hectares. The location of the station was chosen for its high coffee production potential and central location, facilitating the delivery of cherries by local farmers. Benti Nenka operates in an environment of active farming communities and is supported by traditional collective labour systems such as DEBO and DADO - forms of mutual aid in which farmers take turns working together.
After preinfusion, we suggest pouring the water in one continuous pour between 0:45 and 1:20. Once all the water has been added, stir gently with a dripper to ensure the coffee settles evenly in the filter.
Pour in half the water, add the coffee, top up with the remaining water. Stir 5 times. After a minute start to strain, strain 20 seconds.
