Ethiopia
Genji Challa

This lot is made of predominantly Serto 74112 varietal cherries, grown and harvested around the Genji Challa village. We find tasting notes of apricot, white nectarine, and tangelo.

Washed process 74110, 74112, 74140

Flavour: apricot, white nectarine, tangelo

Body: Acidity:

Roast: omni (filter + espresso)

Telila Coffee Washing Station (CWS) is owned and run by Mike Mamo, a partner in Osito Coffee importers. The washing station was purchased in 2019 and in 2019/2020 the first harvest was put into operation. In addition to producing impeccably clean washed lots, Telila also produces honey, natural, and anaerobic natural lots.

In the pursuit of improving quality, Telila is innovating in many exciting ways. For instance, where most washing stations build lots based exclusively on the processing method employed and the location the cherries were delivered to (i.e. the washing station name), Telila goes a step further and separates lots based on the kebele from which the cherry came. Mike and the team also store all their parchment in hermetically sealed bags - a first for Ethiopia.

This lot is made of predominantly Serto 74112 varietal cherries, grown and harvested nearby Genji Challa.

The 74112 varietal is from the Metu Bishari selections, made in the forest of the same name in the Illubabor Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were selected for their resistance to Coffee Berry Disease, and now these are some of the most propagated varieties in Ethiopia.

Last year, Osito (this coffee’s importer) added a donation of 10¢ for every pound purchased from Telila Washing Station to go towards kickstarting some social projects together with the nearby Kacho Tulla Primary School. Addis Exporter and Telila CWS continue to help manage these funds, along with school leadership, as well as continue to contribute to the school from money acquired through the sale of these coffees.

A sign at the entrance of the Telila washing station.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Mike Mamo & Producers From Genji Challa
Farm/Coop: Telila Coffee Washing Station
Country: Ethiopia
Region: Gera, Jimma
Altitude: 2000m above sea level
Varieties: 74110, 74112, and 74140
Process: washed
Harvested: December 2022
Importer: Osito
Body
Acidity
Tasting notes: Apricot, white nectarine, tangelo
Roast style: Omni (filter + espresso)

Varieties

74110 variety

74112 variety

A varietal from the Metu Bishari selections made in the forests of the Illubabor Zone in western Ethiopia in 1974. The Jimma Agricultural Research Center (JARC) selected it (alongside a few others)for its resistance to coffee berry disease.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Jimma region of Ethiopia

Region in the southwest that traditionally only produced commodity grade coffee. With increased exposure and education the truly great potential of this area is beginning to be realised. Can also be referred to as ‘Jimmah’, ‘Jimma’, and ‘Djimmah’

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.