Crema Trekkers: Explore Ethiopia Yirgacheffe Konga
- 2 July 2018
ETHIOPIAN COFFEE BEANS
The Ethiopian Yirgacheffe Konga is grown at 2000m above sea level by over 1,500 small farmers and processed at the Masrshu Mill, owned by the Konga Cooperative.
Ethiopian coffee is simply known as Ethiopian Heirloom, which is primarily a mix of Typica hybrids and new varietals of old strains. The Ethiopian Heirloom when washed is known for producing clean, floral and acidity-driven coffee, while high-quality sundried coffee produces unique fruit and berry flavours.
The Ethiopia Yirgacheffe Konga is a fully washed Ethiopian Heirloom that is best suited to espresso and filter brew methods, such as Pour Over and Chemex.
Tasting Notes: Medium body with a citrus acidity, featuring red berries, lemon, sweet spices and black tea.
YIRGACHEFFE KONGA – ETHIOPIA
The Ethiopia Yirgacheffe Konga is produced by the Konga Cooperative, considered to be one of the most successful cooperatives in the area and has a reputation for being very well organised. The cooperative works with 1,500 small farmers, each of which owns around 1.25 acres of farm area, to produce their coffee and this particular coffee is processed at the Masrshu Mill.
All cooperatives in Ethiopia belong to a Union which mills, grades, sells and exports the coffee. This Union is known as the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) unites farmers across 6 districts (Dilla, Wonago, Bulle, Yirgacheffe, Kochore and Gedeb) in the southern Ethiopian zone of Gedeo.
THE GREEN BEAN PROCESS
The washed process relies on every stage of the growing, harvest and fermentation process being right, as the flavour is totally reliant on the bean having absorbed enough nutrients and sugars while growing.
The process begins by de-pulping the coffee cherries and leaving the mucilage intact for fermentation. The fermentation process can take anywhere between 1-4 days, giving the bacteria present in the fermentation tank time to break down the mucilage which is then ‘washed’ off at the end of the fermentation period. Once the mucilage has been removed the coffee is carefully sun-dried.
Image Sources:
https://www.cafeimports.com/europe/album/view/ycfcu-konga-cooperative
https://www.unionroasted.com/about-9/farms/konga-yirgacheffe-ethiopia.html
https://www.dropcoffee.com/blogs/news/new-in-mohammed-lalo-atnago-ethiopia-1
