Nano Challa Co-Operative - Jimma (Ethiopia)

Another outstanding washed heirloom added to the line-up, this time from the Nano Challa co-op in the Jimma region of Ethiopia- again an outstanding performer black (filter or espresso) and white. Below is a more detailed breakdown of the process:

- After harvest, the fruit undergoes 2 levels of sorting- firstly floatation in cement or metal tanks are used to weed out 'floaters', and immediately after they are subject to manual sorting

- The mucilage is removed mechanically, with the aid of PENAGOS machines to minimise water usage- this prepares the coffee for 12hours of soaking

- The coffee is skin-dried for 8-14 hours before moving to raised African beds to complete the drying process- overall, this usually takes 7-11 days

- Finally, the coffee is subject to 'parchment conditioning' for at least 12 hours, in order to stabilise their moisture content

The result is a a beautiful clean cup, providing notes of stone fruit, black tea and citrus- a classic expression of the washed Ethiopia.