Wete Konga, Ethiopia

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Clean

Elegant & bright, crisp apricot, tea-like Roasters' Notes: Despite this coffee’s delicate cup profile, Ethiopian 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. lots like this can handle a surprising amount of heat when managed correctly in the early stages of the roast. We begin with a high charge temperature to build momentum quickly, keeping the roast intentionally short through the drying phase to preserve its more delicate stone fruit character. Heading into first crackFirst crackThe audible pop when steam pressure fractures the bean during roasting (~196°C). Light roasts are dropped shortly after it; dark roasts continue toward a second crack., development is driven primarily through residual heat in the drum, allowing sugars to gently caramelise. The result is a roast that holds onto the clarity and delicacy that define the origin.Wete Konga expresses the signature washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Yirgacheffe expression, carrying bright citrus, gentle floral aromatics, and a clean black tea finish. Roast style: Progressive Coffee Origin Information: Wete Konga is a washed coffee lot produced by 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 of the Konga Woreda in the Yirgacheffe Zone. The 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. is operated by Wete Ambela Coffee Export PLC and sits at approximately 2050m ASL, serving surrounding farming communities where coffee is grown at elevations of up to 2200m ASL. The station processes cherries from very small farms, typically 1 to 2 hectares in size, where producers cultivate Ethiopian heirloom varieties under traditional farming systems. These are small-scale, low-input, biodiverse, minimally mechanised farms, rather than industrial agricultural operations. After handpicking, cherries are delivered for pulping and fermentation, before being carefully washed and dried on raised African beds over 18 to 21 days. This slow, extended drying phase aids in developing the clarity and sweetness in the cup, a hallmark of well-executed washed Yirgacheffe lot. Altitude: 2050m - 2200m ASL Processing: Washed 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.: Heirloom varieties Harvest: 2025 Region: Wete, Konga, Yirgacheffe, Ethiopia Producer: Smallscale farmers of Wete Ambela Coffee Export PLC