This washed-processed coffee from the Nano Challa Cooperative in Ethiopia offers a refined and elegant flavor experience with remarkable depth. This is Ethiopian coffee at its best. In the cup, you’ll taste deep, complex fruitiness, floral notes, and black tea, complemented by molasses-like sweetness and a round, coating mouthfeel. The overall profile is layered yet beautifully structured, with brighter hints of passion fruit and a long, pleasant finish.
The coffee is grown at an altitude of 2,048 meters in the Geera area of the Jimma Zone, where the cool highland climate slows the ripening of the cherries and deepens flavor development. The nearly 950-hectare growing area is surrounded by natural forest, with coffee trees thriving under the shade of native trees. The humus-rich, silt-loam soil supports the coffee’s sweetness and clean expression.
The Nano Challa Cooperative operates two processing sites, Benji and Nano Challa, and together with the Biftu Gudina Cooperative, operations are coordinated by the Kata Muduga Farmers’ Union. The coffee is produced by thousands of smallholder farmers who cultivate coffee traditionally as part of a forest-like agricultural system.
After harvest, the cherries are carefully sorted using flotation and hand selection. Pulping is done with water-efficient PENAGOS machines, followed by mechanical removal of mucilage and soaking for 8–12 hours. Before final drying, the coffee is briefly skin-dried, then slowly dried on raised African drying beds for 7–11 days. Each lot is conditioned, coded, and stored with care to ensure traceability and consistent quality.