Ethiopia - Amederaro Konga G1: Natural, Indigenous varieties

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

To choose pre-ground coffee please choose from our 'Select Grind' option befor e adding this coffee to your cart. Sticky sweet, with a berry acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and a soft mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. We're delighted to introduce Amederaro Konga G1 to our list. Amederaro Konga have extremely strict and uncompromising standards, placing 7th in the inaugural Ethiopia Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. and reaching the final table of the Taste of Harvest competition in both 2018 and 2019. Country : Ethiopia Region : Konga, Yirgacheffe Mill: Konga Amederaro Producer Type: Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. Elevation : 2000m.a.s.l. Coffee VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. : Indigenous varieties Process : NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge.