This coffee is from Benti Nenka, in the Guji Region of Ethiopia.
The process: cherries are first fermented a pressurised, oxygen free environment. This lasts for 7-10 days with a temperature of 15 to 18 degrees celsius. The sugar levels are monitored closely. Thereafter, the cherries are transferred to drying beds, sitting in the shade for 15-20 days. The cherries are flipped regularly for circulation and to prevent over fermentation.
ROASTED FOR FILTER
200G
Optimal resting period: 10 days onwards