Nano Challa

Note from the roastery: An outstanding washed heirloom from the Nano Challa co-op in the Jimma region of Ethiopia, performing equally well black (filter or espresso) and white. After harvest the fruit undergoes two levels of sorting: flotation in cement or metal tanks to weed out floaters, then manual sorting. Mucilage is removed mechanically using PENAGOS machines to minimise water use, followed by 12 hours of soaking.

The coffee is skin-dried for 8 to 14 hours before moving to raised African beds for 7 to 11 days of drying, then parchment conditioning for at least 12 hours. A beautifully clean cup with stone fruit, black tea and citrus, a classic expression of washed Ethiopia.

All NOSTOS coffees are roasted for both filter and espresso.