Genji Challa

For the third consecutive year, the Genji Challa makes its return to the Pista menu. This exceptional coffee comes from the Telila washing station, located in Kecho Anderacha, in the Jimma region of Ethiopia.

Despite its young history – it has only been in existence for five years – this station is operated by a very experienced team, led by our partner Mike Mamo. Telila stands out for its priorities: quality control and innovation. One of its features, which makes it unique, is to separate the batches upon arrival based on the Kebele (origin district). This ensures remarkable traceability of the cherries, a rare process in Ethiopia where, generally, producers bring their cherries to a station for sorting based solely on processing methods. In this case, the lots are simply identified by the name of the station. This collaboration with Telila is made possible thanks to our import partner, Osito Coffee.

Mike and his team receive coffee cherries from three Kebele : Genji Challa, Gera and Kolla. Grown at an altitude of about 2000 meters, this coffee belongs to the variety 74112 (Serto), selected since 1979 by the JARC (Jimma Agricultural Research Center) for its disease resistance and high sensory potential.

The processing of Genji Challa is particularly meticulous. The cherries, picked at full ripeness, are first sorted by flotation, then manually, to remove fruits that are either too ripe or not ripe enough. They are then partially depulped using a mechanical depulper, and fermented in water for 24 to 36 hours. After fermentation, they are washed with running water to remove the remaining mucilage, before being spread out on raised beds, where they dry slowly and evenly for 10 to 14 days.

The result? A slightly acidic coffee, enjoyed both as an espresso and as a filter. In espresso, it offers a delicate profile, while in filter, it reveals remarkable complexity.

With the Genji Challa, we celebrate an exceptional coffee, the result of rigorous craftsmanship and an innovative approach, showcasing the excellence of Ethiopian coffees.