Ethiopia Gera Region | Nano Challa Cooperative Washed | Ethiopia Coffee Pour Over

FrontStreet Coffee Specialty Recommendation | Yirgacheffe Natural Red Cherry | Sidamo Guji Flower Queen

Ethiopia Gera Nano Challa Cooperative Washed

Origin Country: Ethiopia

Region: Gera

Cooperative: Nano Challa Cooperative

Washing Station: Nano Challa Washing Station

Producer: Local small farmers

Altitude: 2000 meters

Variety: Ethiopian heirloom varieties

Processing Method: Washed

Soil: Volcanic soil

Flavor: Fruit candy, floral, berry, honey

FrontStreet Coffee Roasting Recommendations

Washed Ethiopian beans are not extremely hard, so a standard roast works well. Start with medium heat and the air vent at 20%. At the color change point, increase heat to boost aroma and open the air vent to 50%. At first crack, set the air vent to 80% and adjust heat based on the Rate of Rise. We recommend ending the roast at 13°C of development after first crack to preserve the floral and fruity aromas. If you prefer a fuller, sweeter mouthfeel, turn off the heat and coast at 10°C of development after first crack, which lets the coffee develop more beautifully.

Pour-over Technique Recommendations

V60 dripper, medium-fine grind, 1:16 coffee-to-water ratio, water temperature 89-91°C.

Other Brewing Recommendations

French Press: Medium grind, 1:15 coffee-to-water ratio, water temperature 88-90°C.

Siphon: Medium-fine grind, 1:15 coffee-to-water ratio, water temperature 88-90°C.

Nano Challa Cooperative

Nano Challa is a relatively new cooperative, established in 2010 and located in Gera, Agaro. It has only recently become known for its intense, clean, and unique flavor profile. The vast majority of the coffee grows at altitudes above 2000 meters and is cared for by small farmers averaging only half a hectare of farmland. Most varieties are traditional Ethiopian heirlooms as well as the "1274" variety improved from heirloom stock. Although Ethiopian coffee is almost entirely organically farmed, it is not certified.

The establishment of the Nano Challa Cooperative was made possible with assistance from Technoserve, a non-profit organization founded by the Bill & Melinda Gates Foundation. Technoserve not only trains cooperatives in management and organization but also helps them find markets, with the goal of substantially raising member income and improving coffee quality. When small farmers deliver coffee to the cooperative, they receive partial payment first. After the cooperative sells the coffee and the price is set, the member farmers receive a second payment. This system has been extremely helpful in increasing farmers' income. Currently, 408 members participate in the Nano Challa Cooperative.

Cherry harvesting is done entirely by hand, with manual sorting to remove undersized or defective fruit. On arrival at the washing station, Penagos Eco Pulper machines remove the fruit skin, pulp, and mucilage. Because these machines can strip mucilage, Nano Challa does not need fermentation tanks like other Ethiopian washing stations to break down the mucilage. After mechanical removal, the beans are soaked directly in clean water for 3-10 hours before drying. Before drying they are first placed in a shaded area for 6 hours to let surface moisture drain from the parchment beans, then moved to African raised beds to sun-dry for 10 days.

FrontStreet Coffee Recommendation

If this clean, floral washed Ethiopian profile is what you enjoy, FrontStreet Coffee's washed Yirgacheffe daily bean is the easiest way in. Known for white jasmine, bright citrus and lemon acidity, and a tea-like body, it has become the first specialty coffee for many drinkers, and its friendly price makes it a natural starting point. FrontStreet Coffee brews it with a V60 at 90-91°C, 15g of coffee, a 1:15 ratio, ground to about fine sugar (80% pass through a No. 20 standard sieve), using a three-stage pour that finishes in about 2:00 to 2:10.

For a sweeter, more fruit-forward washed coffee from the same region, FrontStreet Coffee's Gudingding Cooperative sits in the Worka area at the southeastern end of Yirgacheffe. Once part of the Worka cooperative under the Yirgacheffe Coffee Farmers Cooperative Union, it became an independent single-origin site as demand for traceability grew, and its traditional washed processing gives a clean, bright citrus and lemon acidity with jasmine fragrance and no trace of the traditional bitter note.