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Sagebrush Coffee

Ethiopia Sidamo Genji Challa Gold Label

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Tasting Notes


I have had some good luck finding stand-out washed Ethiopian coffees this year.  I wonder if I like the new one better than the last because I'm sick of the old one, it's starting to seem old to me or the new is actually better.  In this case, let's call it the latter option.  When I tasted this wet-processed bean for the first time I was impressed with the mouthfeel.  It is a very subtle and rich coffee.  We roast it light, because it is so sweet a complexly fruited.  It has a bitterness that we want in coffee that I describe like a peach skin or maybe a lime, but I think you'll think of something more bitter than it actually is if I use that descriptor.  It is quite good! 


About The Farm / Origin

Genji Challa is a wet milling site that is part of the Nano Challa Cooperative in Gera town, Agaro. It's only 3km from the Nano Challa site, and between them, their membership has grown from 500 last year to 640 for the 2018 harvest season. Doubling up wet mills allows the coop better serve members by growing their capacity as well as reach. Genji is outfitted with a Penagos 5000 eco pulper, and after the coffee is washed, it is moved to a skin-drying table where it drip-dries for a single day before being moved to raised beds to finish drying over the course of 10 days on average. The typical black netting you see wrapped around the tops of the drying tables are covered with jute bags in order to help keep the surface from absorbing heat while the coffee is drying. Both stations sit at just under 1900 meters, and the farm members have coffee as high as 2000 meters above sea level. The coop was formed as part of an initiative to aid farmers in a more comprehensive way. The program was administered by a non-government organization that not only coordinates agronomists and managers for each of the coops they work with, but also has a business adviser assigned that helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies the distribution of income to all members. They've since "graduated" from this program and are now part of an independent, local Union who assist the cooperatives with functions like marketing, exporting, and general representation on an international scale.


Highlights:

Roast Level: City (Light)
Processing: Washed (Wet Process)
Region: Gera
Flavor Notes: Honey, Stone Fruit, Peach Skin
Certification: Direct Trade
Varietal:
Heirloom
Altitude: 1900m
Grade: Grade 1

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Coffee Grinds Explained

We currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse, recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt, recommended for Metal Kone filters, Flat bottom brewers including Kalitta, Cloth filters

Fine:  Slightly finer than table salt, recommended for V60 pour overs, Cone filter coffee pots, Moka Pot, Aeropress.

Extra Fine: Like powdered sugar, recommended for Espresso.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.