Stumptown Coffee Roasters, Ethiopia Nano Challa Coffee Beans (340g) | Single Origin

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  • Regular price $22.00
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The Story
Heirloom varieties and exceptional growing conditions – combined with immaculate processing – have made Nano Challa’s quality renowned in the coffee world.

In the Jimma Zone of western Ethiopia, near the birthplace of coffee, large areas of pristine forests shade tall, spindly, and wild coffee trees. Producers’ farms contain an unknown number of indigenous varieties brought from the forest over generations.

In 2010, the Nano Challa cooperative was selected by the Technoserve Coffee Initiative to receive technical assistance and build one of the first washing stations in the region. The transition to fully washed coffees marked a turning point in quality for these producers, and their success continues to draw area farmers to the cooperative. Originally just 25 members in 2004, the group has grown to 625 producers.

Tasting Notes: a lively cup featuring syrupy peach, fragrant jasmine and juicy passion fruit.


Stumptown Coffee Roasters

Since their beginnings, Stumptown has searched the world for the best coffee out there. That coffee grows in mountainous regions of the tropics — farms perched at high elevations with warm days, cool nights, and distinct rainy and dry seasons. Microclimates, soil composition, coffee cultivars, and post-harvest processing methods can each contribute distinct dimensions to the cup.

The Stumptown coffee team spends about half the year in producing countries, meeting directly with their producer partners on their farms, at their mills, and in their cupping labs.

The effort is worth it. Stumptown is not doing it the easy way by buying bulk, mid-quality beans anonymously from a trading house. Instead, they go right to the source of the best coffee — that farm atop a hill in Ethiopia, for example. They hike through fields, stand among coffee drying decks, and sit down to share a meal and talk about the crop with producers they’ve met many times.

Stumptown routinely pay producers well in excess of what they could receive on the commodity market, but they understand that their coffee demands more work — hand-picking each cherry at ideal ripeness and processing it with great attention to detail.