• Ethiopian Yirgacheffe Konga Wote Washing station

Ethiopian Yirgacheffe Konga Wote,

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Ethiopian Yirgacheffe Konga Wote

Ethiopian Yirgacheffe Konga Wote,Grade 1 natural process.

Due to the high take up of Uraga natural, from Guji; we have bought forward this natural for you.

It is close to impossible to describe a fine Yirgacheffe, without emotive expression.  Often referred to as the cradle of coffee, with some of the greatest complexity and fruit sugars that we will ever extract as coffee. There you go, I have started already!

This is just the most beautiful balanced Ethiopian Yirgacheffe natural we have had for a little while. This is marmite territory. You may love the sweetness and complexity or just be thrown because of how unlike coffee this tastes.

Region: Yirgacheffe

Washing Station: Konga Wote

Owner: Primrose Service Provider Plc and Mr. Beyene Eshete.

Process: Natural, and dried on raised beds

Altitude: 2000 Meters above sea level.

Rainfall 1.2-1.7 Meters

Varietals: Local  Landraces and JARC74 selections.

Town: Konga Kebele

Region: SNNPR, Gedeo, Yirgacheffe

Average smallholding: under 1 hectare.

Harvest:  December to February.

Aromatics: Figgy and floral  Body  Light  Acidity Low, soft & balanced (passionfruit)

Cup profile: Intensely sweet, Blue, and purple fruit sugars, intensely floral.  Passionfruit acidity, date sweetness.

Roast: This is a light filter roast that works really well in espresso too if you like things on the juicy side of life.

Filter (as normal) we start at 55g per litre and increase as and when we need it.

Espresso: 1:2 17g of coffee into 34 (ish) 28-35 secs.

Konga Wote is renowned for its quality of processing and this lot is no exception. A combination of altitude, multiple sorting, and slow drying make this a fantastic ingredient.

Most of the smallholder farmers of Konga, have coffee bushes on their land as a backyard cash crop. Coffee is part of their income, which is often other crops like sweet potato, mangos and avocados. there are no other cash crops as such in the region.

Most coffee grown in and around Konga is organic, although rarely certified. Currently, the biggest issues facing the local area are aging trees that are not actively replaced and inevitably, climate change. The latter is changing weather patterns and harvest. There is good news too. There are initiatives from agricultural agencies in the area that are encouraging and attempting to combat some of these problems, including; planting new trees, and helping with sustainable production.


SKU: 0722F2 Category: