Benti Nenka Anaerobic Natural Pineapple Cofermented Gr.1

Smallholders farming in Benti Nenka, located in the southern portion of the Guji Region, benefit from the area’s renowned fertile soils and ample rainfall, which provide ideal conditions for coffee growing. Farmers here cultivate coffee on small plots, typically 1-2 hectares, with most of the work done by hand. Optimal growing conditions, combined with a unique processing method and rigorous attention to detail at every stage of primary processing, bring out the unique fruity character of this lot. In the cup, expect a juicy, fruit-forward profile with mango, pineapple and passion fruit, alongside bright citrus and delicate floral notes.  

At elevations of 2,000 to 2,300 meters above sea level in Benti Nenka Kebele, smallholder farmers cultivate primarily JARC 74114 and Local Landraces.  

Farming methods in Guji remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.  

In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Guji typically use very little, if any, fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing. 

Careful processing is crucial to preserving the natural potential of the region’s production and EDN takes this responsibility very seriously at Guji Hambella. Equally, innovative processing, such as the pineapple cofermentation used for this lot, is used to add value for farmers.

Ripe cherries are manually harvested by smallholder farmers and delivered to the washing station. At intake, the cherries are sorted to ensure optimal quality. Selected cherries are then placed in sealed, oxygen-free tanks with pineapple and then fermented for 72 hours. This controlled process enhances the coffee’s complexity and sweetness. After fermentation, cherries are brought to dry on raised beds. During this stage, workers rake cherries frequently to ensure even drying. Once drying is complete, dried cherries are bagged, stored and ready to export.  

Guji coffee has only recently been distinguished from neighboring Sidamo and Yirgacheffe. However, due to their incredible quality and unique profiles, they are quickly gaining international recognition.

The Guji region receives ample rainfall and is marked by steep mountainous terrain: perfect conditions to support the vast array of coffee grown here. 

EDN Ethiopian Coffee Export PLC is a family-owned exporter of specialty Ethiopian green coffee, led by CEO Michael Tsehaye. The family has been in coffee since 2011, starting as a roaster and distributor before moving into specialty green coffee exports in 2018.  

EDN sources and processes coffees known for their complex flavours and distinctive profiles. They pay close attention to quality at every stage, with a focus on consistency and traceability. The company now operates four processing sites across Ethiopia’s coffee-growing regions.  

Today, EDN works with roasters and import partners across the United States, Europe, the Middle East and Asia. They focus on building long-term relationships through transparency, reliability and a good understanding of what buyers need. Their portfolio also includes award-winning coffees that reflect Ethiopia’s rich coffee heritage. 

The Oromos in Ethiopia were consuming coffee centuries before the appearance of the legendary story of Kaldi and his goats. 

The Oromos’ coffee-origin story tells of Waqa, the supreme sky God, who punished one of his men with death. It was only after the man’s death that Waqa realized the man was innocent and had been a loyal servant. The next morning, Waqa visited the man’s burial place. Full of grief about killing an innocent and loyal man, tears fell from his eyes onto the grave. Watered by Waqa’s tears, a previously unseen plant emerged from the soil. As you may have guessed, that mysterious, new plant that grew nourished by Waqa's tears was coffee. 

Today, Oromia’s fertile red soil is primed for coffee cultivation. The highland slopes nurture countless heirloom varieties that are found nowhere else.