Nano Challa #5 - Washed, Organic - Jimma, EthiopiaContrabean Roasting Company
Nano Challo #5 - Washed, Organic - Jimma, Ethiopia
Black tea, apricot, hibiscus, pomegranate, and molasses. Clean, complex, well balanced.
Great Pour Over or Brew, or an Awesome Espresso.
We loved early samples of this coffee and are excited to be able to share it with you.
The Nano Challo Cooperative is located deep in western Ethiopia’s Jimma Zone. TechnoServe, a non-profit with funding from the USDA, helped farmers of the area come together and form the cooperative. The organization advised the smallholders to set up the Nano Challo washing station and sell washed coffee. TechnoServe offered training – covering everything from farming best practices to information on how to run a wet mill and a business. Before the support and education provided by TechnoServe, the people behind the Nano Challa cooperative saw their coffees flowing into the marketplace undifferentiated and undervalued. The farmers worked very hard but received very little money. Most of the Nano Challa farmers have 2 to 3 hectares of land.
Part of the larger Agaro region in Jimma, the Nano Challo coffees have become some of the most coveted coffees in all of Western Ethiopia. The membership of the Nano Challa cooperative has done such an amazing job with production and processing that they with the premiums they now receive and their expanded membership, they have been able to a new washing station called Nano Genji a few miles away. Now with 630 members (smallholder farmers) between the two washing stations, the cooperative is looking forward to continued growth and success, with even better coffee this year and beyond. Most of the Nano Challa farmers have 2 to 3 hectares of land.
Nano Challa brings an intense, lively sweetness with flavour notes of apricot, hibiscus, pomegranate and molasses, with a black tea finish, a testament to the work put into these coffees during growing, picking, processing, and beyond.
Ethiopia's Heirloom Varieties
There are an estimated six to ten thousand varieties of coffee in Ethiopia. Because the coffee plant originated in East Africa, thousands of varieties have developed there over time through natural cross-pollination. Due to their staggering number, there has not been sufficient genetic testing to allow growers and buyers to distinguish between all of the different varieties. The custom of naming coffee strains for their locality also means that if one variety of coffee occurs in multiple places, it may have many different names. Because the exact varieties can be nearly impossible to pinpoint, the generic catch-all term “Ethiopian heirloom varieties” is used. These unique heirloom varieties are famous for their distinctively fruity aromas and flavors.