BENTI NENKA, ETHIOPIA, DRY ANAEROBIC *MAD PROFESSOR*
*MAD PROFESSOR*
If a coffee farmer is really brave, or sometimes even crazy, they produce some funky lots with loads of intense flavours and aromas, and special or interesting notes due to special processing. If we come across one of those farmers or their coffee, we share it with you under the name „Mad Professor“ - but please don’t get mad if you find one of those coffees to be too funky.
- Origin: Ethiopia, Guji
- Washing Station: Benti Nenka
- Variety: 74114
- Processing: Dry Anaerobic
- Altitude: 2000 - 2300
- Cupping Notes: Cherries, Blackberry, Sweet
- Omni Roast: Suitable for Filter & Espresso
After a meticulous selection process, the cherries are fermented in an anaerobic, pressurised, oxygen-free environment. This fermentation lasts between 7 and 10 days, at a temperature of between 15 and 18 °C. During this time, the plant‘s employees monitor the sugar levels to ensure the best possible result.
The coffee is then transferred to the station‘s drying beds, where it rests in the shade for between 15 and 20 days. The cherries are stirred regularly to ensure good air circulation and avoid over-fermentation. When the coffee reaches 11% humidity,
it is ready for export.
RECIPE
SUGGESTIONS
ESPRESSO
18,5 g IN
38g OUT
38 sec
V60
16g IN
250g OUT
2:40 Total Brew Time
50 sec Blooming with 50g
-
Recloseable coffee pouch with aroma valve
- Package content: 250 gr. whole beans (87,60 EUR/kg)
- Incl. taxes 7 %