Name: Dinkinesh: Genji Challa
Producer: Nano Challa Cooperative -- 723 farmer members.
Region: Gera, Jimma, Ethiopia
Elevation: 1,900 - 2,200 MASL
Variety: JARC Selection - Bishari variety 74110 & Ethiopia Landraces
Process: Washed
Tasting Notes: candied violet, nectarine, oolong tea, apricot
Recommended Brew Ratios:
Espresso: 1:2.1 - 1:2.2 (17.5-18g in, 36.75-38.6 out, 25-32 seconds)
Filter: 1:16.67
Batch Brew: 1:16.67
Lot #11
The Genji Challa washing station first processed coffee during the 2018/19 harvest and is the second site operated by the renowned Nano Challa Cooperative in Gera, southwestern Ethiopia. Nano Challa is widely recognized for redefining expectations of coffees from this region—revealing a clarity, sweetness, and elegance that had long gone unnoticed.
To showcase the nuance of Gera’s terroir, Nano Challa keeps individual batches separated by washing station and harvest window, producing dozens of distinct lots each season. This selection—Lot #11—comes from higher-elevation farms and later-season harvests, where slower cherry maturation brings added complexity, depth, and refined sweetness.
Founded in 2004 by just 25 farmers, Nano Challa was built on the belief that quality could open new possibilities for its members. That belief took shape in 2010 with the introduction of washing stations and quality-focused training, allowing producers to move from lower-grade naturals to meticulously washed coffees that express place with precision.
As demand for these coffees grew, Nano Challa joined with other like-minded cooperatives to form the Kata Muduga Farmers Cooperative Union, enabling shared exporting, stronger market access, and continued growth. The construction of Genji Challa marked a pivotal moment—expanding capacity while preserving the cooperative’s commitment to separation, care, and excellence.
In the cup, Genji Challa Lot #11 is layered and expressive: bright citrus and stone fruit give way to floral aromatics, honeyed sweetness, and a soft, tea-like structure. There’s a calm confidence to this coffee—one shaped by intention, patience, and a deep respect for quality at every step.
Slow to open, beautifully composed, and deeply memorable.
*If you would like this coffee ground, please specify brew method in comments.
