Underlying clover honey sweetness, stone fruit flesh and bittering peach skin, orange peel and kaffir lime accents and a complex herbal/rue aroma. City to Full City.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.4 d/300gr, 15-17 Screen|
|Roast Recommendations||City to Full City|
Genji Challa is a wet milling site that is part of the Nano Challa Cooperative in Gera town, Agaro. It's only 3km from the Nano Challa site, and between them, their membership has grown from 500 last year to 640 for the 2018 harvest season. Doubling up wet mills allows the coop better serve members by growing their capacity as well as reach. Genji is outfitted with a Penagos 5000 ecopulper, and after the coffee is washed, it is moved to a skin drying table where it drip dries for a single day before being moved to raised beds to finish drying over the course of 10 days on average. The typical black netting you see wrapped around the tops of the drying tables are covered with jute bags in order to help keep the surface from absorbing heat while the coffee is drying. Both stations sit at just under 1900 meters, and the farm members have coffee as high as 2000 meters above sea level. The coop was formed as part of an initiative to aid farmers in a more comprehensive way. The program was administered by a non-government organization that not only coordinates agronomists and managers for each of the coops they work with, but also has a business adviser assigned that helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members. They've since "graduated" from this program and are now part of an independent, local Union who assist the cooperatives with functions like marketing, exporting, and general representation on an international scale.
If "the apple doesn't fall far from the tree", then Genji Challa is the proverbial apple to Nano Challa's tree. The dry fragrance smells super sweet with floral honey coming to mind in both light and middle roasts, long with dried stone fruit, orange peel, and clove spice. The wet aromatics have a saturated honey smell, and breaking through the crust releases a pectin sweetness that brings to mind orange marmalade. The underlying sweetness in the brewed cup has flavor aspects of clover honey, which leads into layered fruit flavors that go from sweet stone fruit flesh to the bittering fruit skin. Lighter roasts are accented by orange peel and a complex herbal/rue aroma. Full City roast cast a bittersweet shadow on the lush stone fruited flavors and accented by kaffir lime, and tangy citrus-like acidity. Talk about a versatile Ethiopia. Dark roasting cannot hold back the complex fruit in Genji Challa's cup profile.