Nano Challa

Nano Challa

  • Tasting Notes Nectarine, Jasmine, Vanilla
  • Location Agaro, Western Ethiopia
  • Elevation 2000 M
  • Process Fully washed and sun-dried
  • metafields
    Region Gera, Agaro Woreda, Jimma Zone, South Western Ethiopia
  • metafields
    Varietal Various Heirloom varietals including 1274
  • metafields
    Elevation 2000 masl
  • metafields
    Process Washed and dried on raised beds
  • metafields

    Importer Algrano

Taste Notes

This has a very refined cup character with pleasant florals, sweet soft stone fruits, clean and bright with a lingering effervescence. Nectarine and a delicate honey and vanilla sweetness with jasmine florals.


It's been a while old friend. Yes, this beautiful example of a washed Gera region coffee is back.

The Nano Challa Cooperative was formed in 2010 with the assistance of the Technoserve non-profit organisation established by the Bill and Melinda Gates foundation.  The name Nano Challa refers to a local mythic tale about a challenge to become King of Jimma, and the coop adopted it to signify their desire to be a strong cooperative. Nano Challa was formed as part of the new Technoserve initiative to aid farmers in a more comprehensive way. Technoserve not only coordinates agronomists and managers for each of the coops they work with, but also has a business adviser assigned that helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members. Nano Challa is a smaller cooperative coffee mill near Gera town in the Agaro area, Western Ethiopia. (The area also has some of the finest honey available in Ethiopia). The farms are at altitudes between 1900 to 2100 meters, planted in old regional varieties of coffee including the improved native varietal 1274.

Ethiopia is known as the birthplace of coffee. There are more than 1.1 million coffee farmers (smallholders) representing 95% of the production. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains. The two main growing areas are in the west and south. Most coffees are organic by default.

The coffee at Nano Challa is processed using the washed method. At the washing station, cherries are sorted by hand for unripe and over-ripe fruit prior to entering the hopper that feeds the Penagos eco-pulper. Afterwards the beans are soaked in clean water in concrete tanks for 8 hours. The parchment coffee gets skin dried and sorted under shade for about 6 hours after soaking before it is dried in the sun for about 10 days on African drying beds.

An interesting feature of this coffee is its varietal. This coffee is mainly an improved native varietal called 1274, but also a mix of Ethiopian Heirloom. Ethiopia, being an “origin of all origins”, has hundreds of heirloom varietals.


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