Ethiopia Konga

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Producer: Small Holder Farmers Origin: Konga, Yirgacheffe Varietal: HeirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Altitude: 2000 metres above sea level 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. Flavours: Peach, Cookie Dough, orange Blossom Harvest: Nov- Dec Importer: Covoya Where is it from? About This Coffee This naturally processed grade 1 lot is sourced from Konga Amederaro station in Konga village, Yirgacheffe. The station sits at 2,000masl and works with 1890 local farmers serviced by the Toracho river. Konga Amederaro is renowned for its excellence, having placed 7th in the inaugurul 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. competition and placing on the final table for the Taste of Harvest competition in both 2018 and 2019. This consistently high performance is no fluke, but a product of the extremely strict and uncompromising standards. The smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers in this region typically cultivate Jarc (an Ethiopian heirloom sub-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.) on small plots of land around their house. Hence, these plots are colloquially known as 'garden coffee'. The Region The kebele (village) of Konga is located in Yirgacheffe district, Gedeo zone, in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. Over a number of years, the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The local indigenous ‘heirloom’ varietals, which grow wild in Ethiopia, are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun drying, these present with juicyAcidityThe 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 jammy stone-fruit flavours, floral and chocolate notes with a creamy bodyBodyThe 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.. The Process Shade grown, ripe cherries are selectively harvested based on Brix readings to ensure optimum ripeness and sugar content. After delivery to the station