Konga kebele or ward is located in the Yirgacheffe woreda or district of Gedeo zone in the Southern Nations, Nationalities, and Peoples' Region (SNNR). Yirgacheffe is one of the leading coffee producing regions of Ethiopia known for its floral and citrus fruit quality. Konga has an average rainfall of between 1170 and 1400 mm per year. The word Konga means ‘cold weather’ in the local language Gedefa.
Coffee from Konga is typically grown on a very small scale in the garden of the producers, where it is intercropped with other subsistence crops. The village has a couple of wet mills where farmers can sell their coffee cherries. This washed coffee was processed by Konga Cooperative. During processing, the skin of ripe cherries is physically removed using a pulp machine and water. The mucilage around the parchment is removed during the fermentation process which takes 68 hours. Once fermentation is completed, the parchment is thoroughly washed with clean spring water to remove all traces of fermented mucilage. At Konga, the parchment is dried on African raised beds under shade for 17 days on raised African coffee beds until the moisture of the beans reaches 12%. The clean and dried beans are then graded and stored in a warehouse with a region label.
In Ethiopia, coffee is typically traded on the Ethiopia Commodity Exchange or ECX where exporters can buy Ethiopia coffee beans to sell in the international coffee market. While most coffee does go through the ECX, reforms recently passed by the government have allowed larger farms and coops to market and sell their coffee directly to consumers, resulting in increased traceability and fairer pricing.
This washed coffee has delicate floral, peach, lemon/lime notes and refined sugar sweetness and a tea like body.
This Yirgacheffe Konga has a beautiful floral note like white blossom. Also, it has a delicate and sweet mandarin note along with grapefruit aftertaste.
How this coffee is roasted
To enhance the characteristics, this coffee is lightly roasted.
- Origin: Ethiopia
- Region: Yirgacheffe
- Farm: Konga
- Altitude: 1,850-2,150
- Variety: Heirloom
- Process: Washed
- Best Ageing Window: 14-21 days
- Best as: Pourover Filter, Espresso
How to brew this coffee
- Espresso: 20g dose, 45g beverage yield, 20s extraction time
- Flavour Profile: Green tea, mandarin, melon
- Milk: 23g dose, 44g beverage yield, 29s extraction time, 150g milk
- Flavour Profile: White chocolate, citrus, milk tea
- Pourover Filter: 15g dose, 45g water + 30s blooming, 1m 30s extraction time, total 225g water
- Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
- Flavour Profile: White blossom, white grape, white nectarine, mandarin, grapefruit, green tea