Ethiopia Genji Challa Single Origin Coffee Beans
Lime, peach and grapefruit. Juicy citrus acidity. Medium Roast.
Where: Africa: Jimma, Oromia, Western Ethiopia
Altitute: 2000 MASL
Tasting Notes: Lime, peach and grapefruit. Juicy citrus acidity
SCA Cup Score: 87.25
Drink it: For clarity of taste, we recommend a filter method, such as drip, pour over or aeropress. Try it with your favourite brew method.
Genji Challa (est 2019) is a sister washing station to the famous Nano Challa station which, was etsablished in 2004 just a few miles away. This station was born out of a need of more space. As the membership grew, the volumes of cherry being delivered became too much for the capacity of the Nano Challa station alone. There are now over 600 members split between the two sites situated in the Ethiopian highlands, in natural forest.
Their success was boosted when they were chosen to take part in the Technoserve Coffee Initiative, alongside other remote farming communities in Jimma, which was funded by the Bill and Melinda Gates Foundation providing technical and financial assistance and business training. The impact of the initiative was huge, as it helped co-ops like Nano Challa transition from natural processing to washed, via the building of washing stations. These allowed them to completely change the market and quality they had access to and the premiums of Grade 1 Ethiopian Specialty Coffees.
Farmers have on average 3 Hectares of farm each and coffee is grown organically by default, using old and indiginous heirloom varieties.
When producers deliver coffee to the washing station, cherries are floated before being pulped. The coffee is then soaked in clean water for 8 hours before drying; firstly skin-dried and sorted under shade, before being sun dried for approximately 10 days on raised beds.
Ethiopia is widely accepted (although not undisputed) as the birthplace of coffee. Still to be found growing wild in forested areas, our favourite brew was originally enjoyed in a raw, unroasted state, ground and mixed with animal fats.
Ethiopia is the largest producer of coffee in Africa. Production is somewhere inbetween 4 and 5 million bags per annum. A wide range of coffee is grown, with each region’s production having its own distinctive characteristics.
Very favourable growing conditions are found throughout the country, with altitudes ranging from 1200 to 2750 masl, yearly rainfall of around 2000 mm and temperatures fluctuating between 15 and 25C.
Well known coffee producing regions include Harar, Sidamo, Yirgacheffe, Limu, Djimmah, Lekempti and Bebeka. Ethiopian coffees remaine some of the best and most sought after in the world.