ethiopia coffee
Benti Nenka Natural, Ethiopia
by rosetta roastery cafe (bree street) · cape town, south africa
you'll taste lemon before grapefruit. this is benti nenka natural, ethiopia, a natural ethiopia from rosetta roastery cafe (bree street).
lemongrapefruitcitrus zeststone fruitpeachjasminefloral
the bean
- origin
- ethiopia
- region
- guji
- process
- natural
- status
- in stock
benti nenka natural is an ethiopian coffee from the guji region, processed naturally, meaning the whole cherry dries around the bean before milling. that extended fruit contact drives a cup that leans bright and fragrant, with lemon, grapefruit, and citrus zest alongside stone fruit, peach, and jasmine florals. roasted by rosetta roastery cafe on bree street, it suits brew methods that let its fruit and floral character open up. filter brewing, either pour-over or batch, keeps the clarity high and lets the citrus and peach notes read cleanly without muddying the lighter floral tones.
common questions
What does Benti Nenka Natural, Ethiopia taste like?
it tastes bright and fruity, with lemon, grapefruit, and citrus zest in the foreground and stone fruit and peach underneath, finished with jasmine and broader floral tones. the natural process gives it that fruit-forward character.
How is Benti Nenka Natural, Ethiopia grown and processed?
it comes from the guji region of ethiopia and is processed naturally, meaning the whole coffee cherry is dried intact, which concentrates fruit sugars and flavour in the bean before it is milled.
How should I brew Benti Nenka Natural, Ethiopia?
filter methods such as pour-over work well with naturals from guji, keeping the citrus and floral notes clear and distinct. use water just off the boil and a medium-fine grind to avoid over-extracting the more delicate jasmine and peach tones.
about rosetta roastery cafe (bree street)
you can smell the history in rosetta's cramped bree street space before you even order. the beans here aren't just south african - they're obsessively sourced from farms most cape town roasters ignore, then roasted in batches small enough that your barista probably remembers pulling each one from the drum. the espresso hits with that mineral tang you only get from properly developed african beans. thick crema that clings to your cup long after the last sip. this is what local coffee tastes like when someone actually cares about doing it right.
all coffee from rosetta roastery cafe (bree street)cape town, south africa
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