Sweet undercurrent, mouth-cleansing acidity at the lighter end of the roast spectrum, honey, baked sugar, hints of peach, orange marmalade, gum drop candies,
This was Konga lot is from the tail end of last harvest season. It was sent to us by a private washing station owner who operates mill in Yirga Cheffe and Guji Zones. This group does a very good job of managing the collection, separation, and milling, with intensive hand-sorting all along the way. Konga is the name of the town, or “Kebele”, an area of Yirga Cheffe. Smallholder farmers from around the region delivery their coffee to the station where it is weighed, depulped, and dried before being delivered to Addis Ababa for export. After depulping the cherries, they ferment the coffee under water for 48 hours, then dry on raised beds for around 10 days. We measured the altitude at 2054 meters above sea level at the station, and farms in the region top out around 2300 meters. Konga promotes agronomical initiatives to the farmers they buy from, like tree stumping, the use of organic fertilizers, and more. It’s a fairly large mill compared to others in the region, and last year they managed to produce around 10 containers of coffee between dry and wet process (400k pounds).
- Region: Yirgacheffe
- Producer: Wote Konga
- Altitude: 2200m
- Cultivar: Heriloom
- Processing: Natural
- Sourcing: JZ Coffee