Ethiopia Genji Challa: Sample Coffee Roasters

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.

Body Acidity

Roasted omni for filter and 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.

Sourcing and ingredients

100% 74110, 74112, and 74140 coffee beans, provided by Osito and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

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

Varietals

74110 varietal

74112 varietal

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.