ALTITUDE: 2000 masl
HARVEST: JANUARY 2021
NOTES: Blueberries, Honey, Peach
Sweet and clean. Look for notes of stone fruit, orange blossom, honey and blueberries, a citric acidity and a long and delicate aftertaste.
This Ethiopian drying station is located on the mountains in the area of Jimma city, on the south-west of Oromia.
Genji Challa is the younger sister of the well-known Nano Chala, a drying station and cooperative with more than 600 producers that cultivates the Heirloom variety in their small farms.
Genji Challa was born from the necessity of giving space to the new members and to the huge volume of cherries that proceeded after that in 2010, Nano Challa was chosen to be part of the Technoserve Coffee Initiative. This project from Bill and Melinda Gates Foundation, provided with technical assistance and business training that helped the members of this coop to evolve from natural processing to washing, as well as reinvest and control their economy. The result is an excellent coffee that got access to the premiums of Grade 1 Ethiopian Specialty Coffees.
The process that the coffee beans go through in the washing station starts when the cherries are floated. After that, they are depulped. The coffee is then soaked in clean water in concrete tanks for 8 hours before drying; firstly skin-dried and sorted under shade before being sun-dried for approximately 10 days on raised African drying beds.
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.
Quantity: 250 g