Sagebrush Unroasted | Archived

Ethiopia Sidamo Genji Challa Gold Label | Green Coffee Beans | Archived

Recommended Roast Level

City (Light)

Tasting Notes

I have had some good luck finding stand-out washed Ethiopian coffees this year.  I wonder if I like the new one better than the last because I'm sick of the old one, it's starting to seem old to me or the new is actually better.  In this case, let's call it the latter option.  When I tasted this wet-processed bean for the first time I was impressed with the mouthfeel.  It is a very subtle and rich coffee.  We roast it light, because it is so sweet a complexly fruited.  It has a bitterness that we want in coffee that I describe like a peach skin or maybe lime, but I think you'll think of something more bitter than it actually is if I use that descriptor.  It is quite good! 


Roast Level: City (Light)
Processing: Washed (Wet Process)
Region: Africa
Flavor Notes: Honey, Stone Fruit, Peach Skin
Body: Complex, Juicy
Classification: Gold Label
Recommended Brew Methods: Drip, Espresso, Immersion (French Press), Cold Brew
Country Region: Gera, Sidamo
Certification: Direct Trade
Farm: Genji Challa
Producer: Various
Varietal: Grade 1 Heirloom
Altitude: 1900m

Genji Challa Coffee Production:

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 eco pulper, 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 the 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.