ETHIOPIA
black tea ∙ floral
∙ peach
This coffee came from the very young Nano Challa wet mill that was established only 6 years ago but has shortly become known for producing the most distinctive coffees of the region. It’s a blend of fully washed heirloom and 1274 arabica varieties.
was February of 2016 in Norway. Fresh samples of the first Ethiopian harvest had reached our supplier two days before we did. We were there among the many roasters hungry for the best coffees. We had really high hopes. Although the taste profile of freshly harvested coffees finalize only in about 2-3 months after harvest, roasters looking for the best coffees have to make an early choice. One of the samples we tasted confounded our expectations. We felt that Nano Challa was streets ahead of all the other coffees. It was sweet with delicate notes of peach. We decided right there and then that it would be our first new coffee this season. Ethiopia has always been the country of extraordinary coffees. Ethiopian coffees can be instantly recognized on blind cuppings because of their distinctive flavour made up of the several hundreds of indigenous arabica coffees grown wild in various micro-climates. 95% of Ethiopia’s 300 000 tonnes of coffee export is supplied by more than a million small farmers. The rest is grown by an increasing number of private and state-owned farms. Nano Challa is a relatively new supplier founded only in 2010, but thanks to its ambitious management and the company’s favorable location it quickly became one of the best in the region of Arago. The more than 400 farms belonging to
Nano Challa lie at the altitude of over 2000 metres, and the farmers select the under- and overripe cherries by hand. The majority of their coffee plants is the variety 1274, but we can also find 1-2% ingenious types as well. Although the cherries are predominantly wet-processed, they are first dried for 6 hours in a shaded place before processing. After pulping, fermentation and polishing, the beans are dried for 10 days in African drying beds protected from direct sunshine. Nano Challa is the “child” of Technoserve civil organization, who are firm believers of sustainable, quality oriented coffee production. Technoserve not only invests millions of dollars every year into the Ethiopian coffee infrastructure, but depending on the output of a processing station and the quality of the beans they produce, the local farmers are given some extra subsidy as well.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
casinomocca.hu
photo by The the CoffeeShrub Nordic Approach
Nano Challa
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