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HomeCoffeesEthiopia Genji Challa
Genji Challa, Gera, Djimma Zone, Oromia · Ethiopia

Ethiopia Genji Challa

Washed Ethiopia landraces, grown at 2100 to 2280 masl

Roasted by Portrait Coffee

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryPortrait Coffee· Atlanta, USA
Washing StationGera washing station, Genji Challa, Gera, Djimma Zone, Oromia, Ethiopia✓
ProducerVarious smallholder producers (0.1–2 hectares each)
ProcessWashedWashed — overnight soak, dried 6–8 days on raised beds✓
Harvest—
Altitude2100 to 2280 masl✓
VarietiesEthiopia landraces✓
RoastLight✓
Tasting notesMandarin, jasmine, raspberry✓

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

Flavor Profile

3NOTES
  • Mandarin
    Fruity › Citrus
  • jasmine
    Floral › Jasmine
  • raspberry
    Fruity › Berry › Raspberry

Supply Chain

  1. Washing Station

    Gera washing station, Genji Challa, Gera, Djimma Zone, Oromia, Ethiopia

    Grown by Various smallholder producers (0.1–2 hectares each)

  2. Roastery

    Portrait Coffee

  3. Coffee· viewing

    Ethiopia Genji Challa

Keep exploring the atlas

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

Tastes similarEthiopia Genji Challa - WSEthiopia, Genji ChallaEthiopia Genji ChallaEthiopia / JigesaEthiopia Guji JigesaEthiopia, Guji BukiMore from this producerVarious smallholder producers (0.1–2 hectares each)1Same variety, exploredEthiopia landraces19Similar flavour profileMandarin, jasmine, raspberry1647Same processWashed13025From the same originEthiopia3749More from this roasterPortrait Coffee16 coffees
Community

Brew recipes

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

ProcessWashedAltitude2100 to 2280 maslRoastLight
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