JARC 74112, washed process
Roasted for filter brewing
Yellow peach, apricot, and mandarin soda
This coffee comes to us from the Telila washing station in Jimma, Ethiopia while the fruit was grown in the Genji Challa kebele.
This selection is produced by Mike Mamo — the owner and manager of the Telila washing station — who buys coffee cherries from smallholder farmers around the kebele (or village) of Genji Challa.
The washing station pays specific attention to separating lots according to where the coffee cherries were grown, and selling each lot under its geographical designation.
Most of the cherries processed at Telila are Serto 74112 or Gibirinna 74110 variety — both of which were developed by the Jimma Agricultural Research Center (JARC) in the 1970’s for their resistance to disease.
While Telila utilises a range of processing methods for the coffee it produces, this particular selection is a traditional washed process lot. After pulping, washing, and grading, the parchment coffee is dried on raised beds.
This season, we've selected three coffees from Mike's Telila washing station: this one, Yukro, and Kecho Anderacha. Even though all three coffees come from similar varieties and are grown in close proximity, it's fascinating to observe their distinct taste profiles despite being processed at the same washing station.
In the cup, Genji Challa is sweet and fragrant, with tasting notes of fresh stone fruit, pomelo, and a syrupy, mandarin-like finish.
This is our first time purchasing from Mike Mamo’s Telila washing station, and have done so through import partners, Osito.