CAPSULE - ETHIOPIA BENTI NENKA NATURALE - LIMITED EDITION
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Prepara le tue papille gustative ad una nuova esperienza sensoriale! Ti presentiamo il nostro Etiopia Naturale Specialty Coffee in EDIZIONE LIMITATA. Una volta assaggiato, sarà impossibile per te bere di nuovo i caffè convenzionali di bassa qualità. Questo caffè specialty che proviene dalla culla dell'Arabica, è stato accuratamente selezionato dal nostro Team interno, tostato con un profilo adatto alle Capsule per esaltarne la complessità sensoriale. Il corpo è volutamente medio basso ma molto vellutato, persistente e al naso è una esplosione di aromi che vanno dalla frutta matura a polpa gialla al mirtillo e alla violetta. Con una grande dolcezza ed equilibrio, senza gusto amaro e bruciato. Queste capsule ti sorreggono nei momenti difficili, quando tutto intorno a te sembra piatto e grigio.
| Aromatic notes | Ripe fruit with yellow pulp, blueberry, violet |
The story of the lot
Full Description
Prepare your taste buds for a new sensory experience! We present to you our Ethiopia Natural Specialty Coffee in LIMITED EDITION. Once tasted, it will be impossible for you to drink low-quality conventional coffees again. This specialty coffee, coming from the cradle of Arabica, has been carefully selected by our internal Team, roasted with a profile suitable for Capsules to enhance its sensory complexity. The body is deliberately medium-low but very velvety, persistent, and to the nose, it is an explosion of aromas ranging from ripe yellow-fleshed fruit to blueberry and violet. With great sweetness and balance, without bitter or burnt taste.
These capsules support you in difficult moments, when everything around you seems flat and gray.
FULL DESCRIPTION
Have you ever read such a detailed description of a coffee in a Capsule?
Located in the village of Benti Nenka, in Hambela Wamena, Guji, the Guduba Wet Mill processes coffee from 589 small farmers, each managing plots ranging from 1 to 2 hectares. Founded in 2012, the mill is situated at an altitude between 1,900 and 2,170 meters, which contributes to the unique quality of the coffee.
Guji farmers follow traditional agricultural practices, often intercropping coffee with other food crops to maximize land use. These farms operate by default organically, with minimal use of fertilizers or pesticides. Most agricultural activities, including harvesting, are done manually due to the small size of the farms.
The cherries are handpicked and delivered to the wet mill or nearby collection centers. At the mill, the cherries are carefully selected to remove defects before pulping. The coffee undergoes a fermentation process lasting about 24 hours, which can vary depending on weather conditions. After fermentation, the beans are thoroughly washed and sorted by density. They are then soaked in water for an additional 12-24 hours to ensure complete removal of any mucilage residues.
The drying process takes place on raised beds for 12-16 days, with regular turning and selection to maintain consistent quality. During this period, the beans are protected from direct heat and moisture, being covered during the hottest hours of the day and at night.
COMPATIBLE MACHINE LIST
Nitrogen & vacuum sealing
Roast profile
- Light — great for V60/Aeropress, for those who want brighter acidity and lots of aromatics. Recommended for all pressure-free methods (filter, Aeropress and similar).
- Medium — great for espresso/Moka, for those who want a more intense flavour with a hint of bitterness. Recommended for espresso and Moka.
Grind
Shelf life
Espresso
- Fine grind
- Water at about 90–92°
- Single dose 8–9 g (double 15–17 g)
- Extraction around 25 seconds
Moka
- Filtered or bottled water (never tap)
- Medium-fine grind, don't tamp
- Medium heat; take it off the stove as soon as the flow turns pale
Filter V60 / Chemex
- Medium grind (medium-coarse for Chemex)
- About 15 g per 250 g of water, at 90–94°
- Bloom 30–40 s, total draw-down ~3 min
Aeropress
- Medium grind, water at 85–90°
- About 17 g per 200–220 g of water
- Bloom 30–40 s, total time 2–3 min
Other methods
