Wash Station: Nano Challa

Origin: Jimma, Ethiopia

Process-type: Washed

Varietal: Ethiopian Landraces

Cup: Peach, Apricot, Black Tea, Mandarin Orange, Jasmine

Nano Challa is a small cooperative near the town of Gera in the Jimma region of Western Ethiopia. It's a high-elevation and forested area where coffee grows natively. Farms here are planted in local landrace varietals and sit at altitudes between 1900-2100 meters above sea level.

Nano Challa uses a mechanical demucilager for coffee processing. Unlike a typical depulper which leaves more mucilage attached to the parchment, a demucilager removes most of it to the extent that the coffee does not need to be fermented. After ripe coffee cherry has been run through the demucilager, the parchment (husk encased coffee seeds) is soaked over night in clean water.  Following that, the parchment is washed in long cement channels to remove any remaining mucilage. The coffee is then off to skin drying tables to let excess water drain off for a couple hours while it is also checked for defects. Coffee then heads to drying tables where dry times are typically about 10 days.

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