Today, Nano Challa has built a reputation for exquisite quality. Upon visiting the cooperative we were stunned by the amount of detail they placed into producing clean coffee. The cooperative is made up of about 400 members who each harvest heirloom varieties that have been growing for generations in the forest surrounding the washing station. At the washing station, the coffee is pulped and washed using a Penagos, a machine that is commonly seen across Latin America, known for using minimal water to pulp and wash coffee. Following the wash, the coffee is then soaked overnight. It then goes through the drying process where the coffee is carefully moved throughout the day and dried very slowly. The members at Nano sort through the parchment thoroughly during the process, picking out the unwanted seeds, winnowing the chaff, and reserving only the parchment that is perfectly clean. The resulting Nano Challa is a soft, gentle, floral cup of coffee with flavor notes reminiscent of the area’s prized honey: jasmine, white tea, and citrus.
Throughout the warmer months ahead, Nano Challa will be a staple of our summer offerings. Expressed deliciously through every brewing method, swing by one of our cafes to drink Nano Challa brewed hot, iced, or as a single origin espresso. In the coming weeks, be on the lookout for several more Ethiopian coffees from the Agaro region that will be dropping. Snag a bag of Nano Challa here today!