Ethiopia Konga

The Yirgacheffe Washed from the Konga station is a classic Ethiopian coffee celebrated for its clean and balanced cup profile. Cultivated at high elevations with heirloom varieties under the shade of false banana trees, it carries both cultural and ecological value. Careful cherry selection, followed by 48–72 hours of fermentation and meticulous drying, brings out flavors of fig, cardamom, chocolate, and caramel. 

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Origin: Konga, Yirgacheffe, Ethiopia
Altitude:1700–2000 m.a.s.l. (average 2000 m)
Variety: Heirloom
Soil Type: Red Clay
Annual Rainfall: 1200–1500 mm
Processing Method: washed
Recommended Brewing Methods: All manual brewing methods
Flavor Notes|Papaya, Jasmine, Mango, Rum, Cherry
Acidity: Clear