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Our coffee beans are at their peak 1 to 2 weeks after roasting

About this coffee :

Deep in western Ethiopia’s Jimma zone, past the town of Agaro, lies Genji Challa. A small administrative zone that took its name from a person called Challa – once the governor of this area. The farmers who first established Nano Challa – one of the most successful cooperatives in the area – chose this name as a sort of challenge or goal for themselves. Challa meaning is “we’ll do better than the rest of Challa”.

While most of the Nano Challa farmers have 2 to 3 hectares of land, a few have smaller plots, and some have larger ones. The land – being close to the cradle of coffee – is perfect for growing coffee trees, with most plots at altitudes between 1850 to 2100 meters above sea level. Before the Nano Challa cooperative came to be, farmers sold natural sundried coffee individually to traders. But they did not make much from their coffee.

This coffee is the best example of how delightful Ethiopian-washed coffee can be. Superb vibrancy of mandarin orange juiciness & peach note, lovely honey sweetness & finish with earl grey aromatics on the aftertaste. A delightful coffee that we love to enjoy as an afternoon cuppa.

Brewing Recipe :