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Nano Challa #3 Ethiopian Single Origin - 250g compostable coffee bag
Nano Challa #3 Ethiopian Single Origin - 250g compostable coffee bag
Nana Challa #3 Lifesyle Photo
Nano Challa#3 - Ethiopian Single Origin Speciality Coffee - Tasting notes
Sale price £9.50

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Tasting Notes

CANDIED LEMON / APPLE / GUAVA

An organic, washed process coffee produced by the Nano Challa co-operative within the Agaro region of southwestern Ethiopia. A truly dazzling coffee packed with fruit notes entwined with a honey sweetness. This coffee will make your day, every day!

Nano Challa #3 Speciality Coffee Roast Level

Customer Reviews

Based on 3 reviews
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(2)
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33%
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D
Dominic Ferard
Nice but

This is an interesting coffee but with a slight vegetable-ness in the flavour that is not my taste. I prefer Estrella Divine (from Peru) which I ordered at the same time, my son described that as 'bitter' but I think it has nice high acidity without bitterness (or vegetable undertone).

E
Emma Edwards
A really tasty all rounder

This is not a strong tasting coffee but has alot of subtle tasting notes which make it a really pleasant cup. Really good for pour over

S
Stephen Norfield
Great Breakfast coffee

Loved it, smooth and reviving…..

Coffee Origin

NANO CHALLA #3

Genji Chala, Agaro, Jimma

Produced by Nano Challa co-operative
Various Heirloom Varieties
Altitude 2050 MASL
Washed process
Organic certification

COFFEE STORY - NANO CHALLA #3

This coffee lot comes from the Nano Challa co-operative situated in the Barsoma Kebele of Geera District, Jimma Zone. On average, the farm hosts between 1500 to 2800 trees that grow alongside natural forest vegetation that provides shade. Its soil has a high humus content with a slightly acidic nature. The soil’s reddish to dark colour indicates its friable quality

AT THE FARM

Cherries are handpicked and hand sorted later. Pulping is done using Penagos machines with water recycling features to minimise water usage. Mucilage is removed mechanically, followed by soaking for 8-12 hours. Subsequently, the coffee is skin-dried for 8-14 hours before being transferred to raised drying beds made from local materials like bamboo. The drying process typically lasts 7 to 11 days. Once dried, the coffee is stored on cemented warehouse floors for a minimum of 12 hours for parchment conditioning before packaging. Each lot is coded and numbered based on time and space separation.