About the Bean
The Konga micro-region is located near the town of Yirgacheffe. Coffee from Konga is typically grown in a very small scale, intermingling with other crops. The soil in Konga is a deep reddish-brown colour and contains plenty of desirable micro-nutrients. This is one of the reasons coffee from this region is so vibrant and flavorful.
This particular coffee is naturally sun-dried on raised drying beds. Extra care is taken to select only the ripest/reddest cherries for this project. Careful hand sorting of these cherries happens during the long drying time. This extra care is what makes this coffee so remarkably clean and uniform in the cup.
The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage during the drying process. The cherries are stored in a local warehouse after the moisture is reduced to between 11.5 and 12 percent, and then transported to Addis Ababa where the coffee is milled and exported.
Can’t narrow it down?
Why not try a tasting kit of 4 of our favourite seasonal coffees.