In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
Nano Challa Coffee
Exemplary Coffee
Nano Challa
400 small coffee growers
Jimma
Agaro – Goma Woreda
2.000 masl
Endemic varieties and improved native varietal 1274
Washed
0.45 €. / cup

Nano Challa Coffee

From 7,00 to 56,00

Clear
COFFEE CUP COST AT HOME
Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.64 €.
THE FARM
Established in 2010, Nano Challa is a relatively new cooperative. It is located in an area that begins to become known and recognized by its coffees of intense flavour, spices and with unique attributes. The management of the cooperative is strong and achieved a quality production from the first year.

A lot of the coffees are grown around or above 2.000 masl. They have vetiver grass-based wastewater treatment that filters the beneficiation water before it enters the wells and finally to the ground.

This coffee is the result of a sustainable Technoserve project based on transparency and increasing production quality. Technoserve is an NGO that supports farmers to set up washing stations and new cooperative structures. This project revealed a new wide variety of flavours not found elsewhere. The initiative is a project that measures their success in the value and quality of the coffees produced and the increase of their farmers' incomes.
PROCESS
Ripe and unripe cherries are sorted by hand before the process starts. Penagos Eco Pulper removes skin, pulp and mucilage. It is then submerged in clean water in concrete tanks for about 8 hours.

The beans are then dried and sorted under shade for about 6 hours. It is then sun-dried for approximately 10 days in African beds with burlap fabrics. The coffees are covered with plastic or with shadow nets during the noon and at night.

CUPPING NOTES
Intense sweet fragrance like mandarin, bergamot, amaretto, sweet potato, peach in syrup and chocolate. Very sweet aroma. Earl grey, black tea, lemongrass and pink pepper flavours. Crystalline, elegant, with a great acidity-sweetness balance.
ORIGIN
Ethiopia is known as the birthplace of coffee. There are more than 1.1 million small-scale farmers who account for 95% of national production. The varieties are collectively referred to as Ethiopia Heirloom (Ethiopian Genetic Heritage), which is a myriad of local native Typica hybrids and new improved varieties based on ancient strains. The two main growing areas are to the west and south of the country and most of the coffees are organic by default.


The Central Statistical Agency (CSA) reported that 26,743 tonnes of coffee were produced in the Jimma area in 2005, based on the inspection records of the Ethiopian Coffee and Tea authority. This represents 23.2% of the region's production and 11.8% of Ethiopia's total production, making Jimma one of the three main coffee producers, along with the Sidama and Gedeo regions.