THE ETHIOPIAN YIRGACHEFFE KONGA SINGLE ORIGIN COFFEE FEATURES FLORAL AROMAS, BLACK TEA FLAVOURS & A HINT OF BLUEBERRIES!

THE COFFEE BEANS

Coffee beans grown in the Konga district of Yirgacheffe, Ethiopia, are classified as a Grade 1 Heirloom coffee. The cherries are grown at an altitude of 2000m above sea level, creating the unique flavours and aromas that Yirgacheffe coffee is famous for.

Heirloom coffee varietals include a variety of Coffea Arabica beans. Heirloom coffee from Ethiopia is sometimes more specifically referred to as Ethiopian Heirloom as there are between six and ten thousand coffee varietals in the country, all of which naturally cross-pollinate. Without genetic testing, it is impossible to distinguish between the varietals. Because of this, each town in coffee growing regions could have totally different varietals and unique flavour profiles.

The Ethiopian Yirgacheffe Konga single origin coffee brews sensational black coffee with alternative brewing methods such as Pour Over or Chemex, and is exceptional in a Stovetop.

Tasting Notes:  Medium body and acidity, with aromas of jasmine, lavender and black tea. Sweet spice, rosehip, lemon and black tea notes fill the cup, with a hint of blueberry.

 

LOCATION

Yirgacheffe Konga district is located 400kms south of the capital Addis Ababa in the Sidamo region.

 

THE FARM

The Konga cooperative is considered to be one of the more successful cooperatives in the area, as it has a very well organised washing station in the heart of Yirgacheffe. Yirgacheffe coffees are known for their clean, floral and acidity-driven washed coffees, high quality, and their unique sundried fruit and berry flavours.

The cooperative is made up of over 1,500 small farmers and the average farm size is 1.25 acres. The farms grow a variety of foods for local markets, not just coffee for export. All cooperatives in Ethiopia belong to a union which mills, grades, sells and exports the coffee. 

 

BEAN PROCESSING

The Ethiopian Yirgacheffe Konga single origin coffee is processed using the fully washed method. The coffee cherry is pulped by a machine, removing the outer layer of skin. The mucilage is left intact with the bean inside, which is then left to ferment in water for at least 1-2 days. After it has fermented, the bean is washed from its mucilage after it has released its aroma. This process is considered to produce higher quality coffee, requiring a lot of skill and water to complete correctly.