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HomeCoffeesEthiopia Nano Challa #7
Western Ethiopia · Ethiopia

Ethiopia Nano Challa #7

Washed, Raised-Bed Dried Heirloom, grown at 2000 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
Washing StationNano Challa, Western Ethiopia, Ethiopia✓
Producer—
ProcessWashed, Raised-Bed Dried✓
Harvest—
Altitude2000 masl✓
ClimateTemperate oceanic
VarietiesHeirloom✓
Roast—
Tasting notesHoneysuckle, Dried Apricot, White Tea, Silky✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Honeysuckle
    Floral
  • Dried Apricot
    Fruity
  • White Tea
    Floral › Black Tea

Supply Chain

  1. Washing Station

    Nano Challa, Western Ethiopia, Ethiopia

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    Ethiopia Nano Challa #7

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarNano Challa Organic WashedEthiopia Nano ChallaEthiopia Nano ChallaNANO CHALLAEthiopia Nano ChalaGenji Challa #31, AgaroMore from this farmNano Challa3 moreSame variety, exploredHeirloom989Similar flavour profileHoneysuckle, Dried Apricot, White Tea395Same processWashed, Raised-Bed Dried11From the same originEthiopia3749More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashed, Raised-Bed DriedAltitude2000 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability