Bounce House - Natural, Ethiopia
Pink Berries | Cherry | White Sugar 🍒
Espresso -
18g in
36g out
28 seconds
Batch (tested on a Fellow Aiden) -
Ratio - 1:16
Bloom at 86c
3 pulses at 86c
Grind (on Mahlkoenig EK) - 14.3 courser than expected!
Pourover (tested with a V60) -
Ratio - 1:16.5
IN - 15g
OUT (Yield) - 247.5g
Temperature - 95
EK Grind size - 14.3
Bloom - 40g
2nd Pour (@ 0:30) - 143g
3rd Pour (@ 1:15) - 247.5g
Finish Time 2min 40secs
xBloom -
| XBLOOM |
| Ratio - 1:16.5 |
| 15g IN ➡️ 247ml OUT |
| Grind - 60 |
| RPM - 120 |
| 95 degrees |
| Bloom: 🌀40ml - 〰️30s〰️ |
| 2nd Pour: 🌀103ml - 20s |
| 3rd Pour: 🌀104ml |
Straight from the heart of West Guji’s Hambella Wamena, this coffee is cultivated on the land surrounding the Benti Nenka Processing Station, a community hub perched high at 2,107 meters above sea level. Since 2017, Benti Nenka has been perfecting natural and anaerobic processes, bringing out the vibrant, fruit-forward flavours that Guji is famous for.
Sourced from around 500 smallholder farmers, each tending just a few precious hectares, this coffee is the result of both passion and tradition. The station thrives thanks to DEBO and DADO—ancient communal work systems where neighbors join forces to support one another. We’re tasting delicate fruit forward notes of pink berries and cherry with a balanced, white sugar sweetness to finish.
PRODUCER/s: Smallholders, Benti Nenka Village
ORIGIN: Guji, Ethiopia
ALTITUDE: 2100-2300m
VARIETAL: Heriloom
PROCESS: Natural
Use these recipes as a great starting point - all brewing set ups are slightly different and recipes will require dialling in on your set up!