Nano Challa is well known in the world of specialty coffee and stands for clean, clear, beautifully fruity, floral and tea-like washed Ethiopian coffees. This hasn't always been the case. The Nano Challa Cooperative was founded in 2004 in order to produce specialty coffee in a region not previously linked with high quality coffee. Nowadays, over 600 producers collaborate within the cooperative, which itself is part of the Kata Muduga Union.

As is very typical in Ethiopia, various indigenous heirloom varieties are grown on the fields in this mountainous scenery. The coffee is grown on an altitude of approx. 2000 meters above sea in the Jimma zone, named after the formed kingdom with the same name and part of the Oromia region.

The ripe coffee cherries are picked from the trees, collected and sorted to remove unripe cherries or defects. Next, the pulp is removed mechanically and the beans are put into tanks for the next 40-50 hours for a wet fermentation. Once the fermentation is done, they wash the beans again and remove floaters. Drying is first done on raised beds in the shade for 24 hours, before it is completed in the sun during 7-10 days, all the while further sorting is taking place.

The final result of all that hard work is a wonderfully balanced cup with a juicy acidity and lots of citrus notes, we mostly think of bergamot and lemon, hibiscus or rosehips, and some stone fruit notes as well, think apricot, finished off with a beautiful floral fragrance.