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Origin: Gera, Ethiopia
Elevation: 1900-2200 MASL
Varietals: JARC Selections and Indigenous Landraces
Flavor Notes: Lemongrass, Peach, Jasmine
Genji Challa is a new processing station that was opened in 2018/19 and is operated by the well-known Nano Challa cooperative. In order to highlight quality at Genji Challa, lots will often be kept separate from one another; this lot is #11, and is a late-season, high elevation coffee. This lot, as well as all of the lots from Nano Challa since 2010, is a product of an intentional effort by the cooperative to learn and employ good practices to improve quality of their product. Their success has been massive, and they are now producing extremely high quality coffees and are seeing their membership numbers steadily increase.
The coffee is depulped, and soaked overnight to remove the mucilage. It is dried on beds for up to two weeks, dependent on conditions. This lot has characteristics we love about Ethiopian coffees, but stands alone in its character. We often see tropical fruits take center stage with washed Ethiopians, but lot #11 is all about herbs and florals. Green tea, lemongrass, and honeysuckle all make for an intense complexity over a peachy fruitiness that we can’t get enough of.