This naturally processed Ethiopian coffee fits perfectly in our Espresso A series. It has a distinct fruity profile and comes from the Benti Nenka village in Guji, a region known for its more complex fruity coffees. This lot is a mix of cherries from 589 smallholder farmers who cultivate their coffees at 1900 to 2170 masl near Benti Nenka. All cherries are collected at the Guduba Wet mill where they are sorted manually before pulping. Then coffee is fermented for 24 hours and washed twice. One short yet thorough wash for grading measures and a second, 12-hour soak to remove the remaining mucilage. Finally the coffee is laid out to dry on African beds for 12 to 16 days, depending on the weather circumstances, until the desired humidity is reached.