The Flavor Profile
A bright cup combining notes of syrupy peach and sparkling citrus with a delicate orange blossom finish.
EXCLUSIVE
SINGLE ORGIN
Ethiopia Nano Challa
$23.00
Peach
Citrus
Orange
Heirloom varieties and exceptional growing conditions – combined with immaculate processing – have made Nano Challa’s quality renowned in the coffee world.
Direct Trade Sourcing
Sustainable Practices
B Corp Certified
Tasting Notes
Peach
Citrus
Orange
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"Stumptown began purchasing coffees from these cooperatives in 2011, and we are consistently impressed with the quality and profile of this cup and the achievements of the people"
Choose Your Brew
Drip Coffee
- MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
- Add water measure filtered water and add to the machine’s reservoir.
- Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Espresso
- Grind and dose coffee Remove the portafilter, wipe and dry the basket. Zero the scale. Grind ~19.5 g of coffee to confectioners’ sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
- Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
- Pull a shot Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it’s too slow or long, grind coarser; if too fast, grind finer.
- Serve and Enjoy! Cheers.
The Story
In the Jimma Zone of western Ethiopia, near the birthplace of coffee, large areas of pristine forests shade tall, spindly, and wild coffee trees. Producers’ farms contain an unknown number of indigenous varieties brought from the forest over generations.
In 2010, the Nano Challa cooperative was selected by the Technoserve Coffee Initiative to receive technical assistance and build one of the first washing stations in the region. The transition to fully washed coffees marked a turning point in quality for these producers, and their success continues to draw area farmers to the cooperative. Originally just 25 members in 2004, the group has grown to 980 producers.
