Nano Challa (Ethiopia)

Tasting notes

In the roaster’s words

Another outstanding washed heirloom added to the line-up, this time from the Nano Challa co-op in the Jimma region of Ethiopia - again an outstanding performer black (filter or espresso) and white . Below is a more detailed breakdown of the process: - After harvest, the fruit undergoes 2 levels of sorting- firstly floatation in cement or metal tanks are used to weed out 'floaters', and immediately after they are subject to manual sorting - The mucilage is removed mechanically, with the aid of PENAGOS machines to minimise water usage- this prepares the coffee for 12hours of soaking - The coffee is skin-dried for 8-14 hours before moving to raised African beds to complete the drying process- overall, this usually takes 7-11 days - Finally, the coffee is subject to 'parchment conditioning' for at least 12 hours, in order to stabilise their moisture content The result is a a beautiful clean cup, providing notes of stone fruit , black tea and citrus - a classic expression of the washed Ethiopia.

Notes

Fruit is sorted by flotation and manual sorting, mechanically demucilaged with PENAGOS machines, soaked for 12 hours, skin-dried for 8-14 hours, dried on raised African beds for 7-11 days, then parchment conditioned for at least 12 hours.