Konga | Ethiopia

Konga | Ethiopia

from 15.25

This coffee is packed with stone fruit and lemon with an essence of Jasmine flowers that lingers.

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In December 2015 we got to visit the Konga Cooperative mill with our partners Interamerican Coffee. It was a beautiful display of community, attention to detail, and focus on quality coffee production. So while this isn’t our first year offering this coffee, it has an even more special place in our hearts.

The Konga Cooperative is a smaller coop, part of the larger YCFCU (Yirgacheffe Coffee Farmers Cooperative Union). This grade 1 lot displays their hard work and dedication. These 2400 smallholder farmers distinguish themselves in their impeccable attention to detail in processing. Ethiopian heirloom varietals are chosen from the forest and transplanted to small gardens, adding a layer of selection to the incredible complexity available among wild coffee plants. Farmers hand-sort for unripe and overripe cherries. Coffee is pulped with a 5 disc Aagaarde pulper and wet fermented for 24-36 hours. After some sorting based on density, the fermented coffee is washed in clean water before drying for 1 to 2 weeks on cloth drying beds. Workers cover the coffee with plastic at midday and at night. Once dried, the coffee is screened 14 and up.

As part of the cooperative’s mission to give back to the community, Konga outfitted a primary school with new supplies and renovated some of the buildings.

QUICK FACTS

Country/Region: Ethiopia/Yirgacheffe

Farmer: Konga Cooperative

Cultivar: Various Ethiopia Heirloom

Altitude:  1900-2300m

Processing: Washed