Description
- Origin: Ethiopia
- Region: Agaro
- Town: Genji Challa Kebele
- Cooperation: Nano Challa
- Smallholder farmers: 408
- Crop: 2024
- Altitude: 20480m
- Variety: Heirloom
- Processing: Washed
A note from our supplier, Nordic Approach:
Together with the Biftu Gudina cooperative, the Nano Challa Cooperative is overseen by the Kata Muduga Farmers’ Union, situated in the Barsoma Kebele of Geera District, Jimma Zone. The farm associated with the cooperative spans 949.85 hectares and sits at an altitude of 2048 metres above sea level. Its soil, classified as silt loam, has a high humus content with a slightly acidic nature. The soil’s reddish to dark colour indicates its friable quality. On average, the farm hosts between 1500 to 2800 trees that grow alongside natural forest vegetation that provides shade.
After harvesting, cherries undergo initial sorting, where water is used to remove floaters. The floatation tanks used are usually cemented, and in some cases made from metal. Manual sorting is also conducted right after.Pulping is done using PENAGOS machines with water recycling features to minimise usage. Mucilage is removed mechanically, followed by soaking for 8-12 hours. Subsequently, the coffee is skin-dried for 8-14 hours before being transferred to raised African drying beds made from local materials like bamboo. The drying process typically lasts 7 to 11 days. Once dried, the coffee is stored on cemented warehouse floors for a minimum of 12 hours for parchment conditioning before packaging. Each lot is coded and numbered based on time and space separation.
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.
