Ethiopia Diima Benti Nenka #4 Natural
RM55.00 – RM220.00
| Variety | Heirloom |
| Country | Ethiopia |
| Processing | Natural |
| Region | Sidama ,Diima Benti Nenka |
| Altitude | 1800-2100 m |
| Roast Level | Light Roast |
| Tasting Notes | Blueberry, Strawberry,Citrus, Chocolate. |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Blueberry, Strawberry,Citrus, Chocolate.
| Variety | Heirloom |
| Country | Ethiopia |
| Processing | Natural |
| Region | Sidama ,Diima Benti Nenka |
| Altitude | 1800-2100 m |
| Roast Level | Light Roast |
| Tasting Notes | Blueberry, Strawberry,Citrus, Chocolate. |
| Quantity | 200g/1000g |
About This Coffee :
Ethiopia Diima Benti Nenka #4 Natural
Origin: Ethiopia – Sidama Region, Diima Benti Nenka
Altitude: 1,800m – 2,100m
Variety: Heirloom varieties, including traditional Ethiopian Arabica varieties like Bourbon and Typica-related cultivars
Processing Method: Natural
Flavor Profile:
- Acidity: High, bright acidity with citrus and red fruit notes
- Body: Rich, rounded, and complex
- Flavor: Lychee, citrus, tropical fruits, floral notes, with subtle red fruit and chocolate undertones
- Aftertaste: Crisp and lasting with honeyed sweetness and fruit notes
Region and Farm Introduction: Diima Benti Nenka is located in the Sidama region of Ethiopia, one of the most renowned coffee-producing areas in the country. The coffee from Sidama is known for its complex flavors, bright acidity, and rich fruity notes. The region’s coffee is grown at altitudes ranging from 1,800m to 2,100m, benefiting from rich volcanic soil and an ideal climate. Diima Benti Nenka uses the natural processing method, which enhances the coffee’s fruity flavor and natural sweetness, resulting in a full-bodied coffee with depth and complexity.
Processing Method Features: Natural processing is one of Ethiopia’s traditional methods, where the coffee cherries are dried with the fruit still intact. This process allows the beans to absorb more of the fruit’s sugars and flavors, giving the coffee its signature fruity taste and complexity. It’s particularly popular for coffees that showcase strong fruit aromas and sweet flavors, making it perfect for those who enjoy rich, complex, and aromatic cups.
Farm History & Awards: The Diima Benti Nenka farm is committed to sustainable farming practices, focusing on careful cultivation and processing to ensure the highest quality coffee. The farm grows traditional Ethiopian Arabica varieties and is known for its focus on preserving the unique flavors of the region’s coffee. The coffee from this farm has won several awards in international competitions, gradually establishing a strong reputation in the global coffee market.
| Pack Quantity |
200g ,1kg |
|---|
Only logged in customers who have purchased this product may leave a review.
Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
Reviews
There are no reviews yet.