Ethiopia Nano Challa
Region: Gera, Jimma
Farm: Nano Challa Cooperative Farmers
Altitude: 1980-2100 MASL
Cup Notes: Peach, Apricot, Elegant and Sweet
The name Nano Challa refers to a local mythic tale about a challenge to become King of Jimma, and the coop adopted it to signify their desire to be a strong cooperative. Indeed, many coops in the West of Ethiopia have struggled to find good buyers who will pay enough for the coffee, to manage their own debts, and from internal struggles and graft. Nano Challa was formed as part of an initiative to aid farmers in a more comprehensive way. The program was administered by a non-government organization that not only coordinates agronomists and managers for each of the coops they work with, but also has a business adviser assigned that helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members.
Nano Challa has all the desired attributes of the region’s cup flavours: Citric acidity, crisp florals, and tea-like notes.
The washed process used follows Ethiopian practices. The cherries are picked, sorted, and then depulped mechanically before entering the fermentation tank for 40-50 hours. The coffee is then washed for a second time in slim water channels that separate low and high quality beans.
The beans are then laid on drying beds in the shade where they are further sorted. After 24 hours they are moved to drying beds directly under the sun to achieve 12% moisture content. This process takes between 7 - 10 days.