Nano Challa - Ethiopia
Origin: Jimma, Ethiopia
Tasting Notes: Lemon, Papaya, Apricot
Nano Challa is a washing station in the Agaro region of Jimma long known for quality coffee. It was created through USAID’s Technoserve project and has been growing and flourishing since then. Typically, Ethiopian coffee undergoes a traditional washed process, but this lot is mechanically depulped and then soaked. After fermentation is complete the coffee is dried on raised beds. What Nano Challa does is slightly unconventional but the results speak for themselves.
See our Coffee Brew Guides for more information about brewing coffee at home.
Washed Ethiopian coffees like Nano Challa are always fun for us to cup and taste. The hard part is they have so much complexity it’s hard to decide on tasting notes. We often taste a wide variety of notes in this coffee from citrus to stone fruit, different floral qualities, tropical fruits, dried fruits. Nano Challa also has a sparkling acidity and great clarity which really shines when brewed as pour over.