Benti Nenka is located in the southern part of the Guji Zone. It's renowned for its exceptional coffee. The region's perfect altitude, abundant rainfall, and rich soil provide the ideal conditions for producing excellent coffee. The community of Benti Nenka takes great pride in the quality of their coffee. Over 400 small farms contribute to the coffee from Benti Nenka. After farmers hand-pick the cherries and transport them to a processing mill, they undergo meticulous sorting to remove overripe, underripe, or damaged cherries, ensuring the highest possible quality. The cherries are then processed anaerobically for 7-10 days at cold temperatures and then dried in the shade on raised beds for 15 to 20 days until reaching a moisture content of 11%. The coffee is then sorted a final time and stored for export. This coffee blew us away. Its aroma reminds us of tropical fruit—think passion fruit and mango. When we took our first sip, Benti Nenka took our tongues on a trip to a fantastic land where red grapes, strawberries, and blueberry jam danced with honey bears and chocolate bars. They laughed and sang sweet songs as they high-fived our taste buds. We love this coffee as much as our tongues did, so we bought a bunch of it, and you should, too. 15:1 water-to-coffee for drip and 1.5:1 for spro. Try a coarser grind for both drip and espresso. Go Hario V60 for dynamic cups that sing. Go Clever for sweet and balanced cups.