Ethiopia Yirgacheffe Konga | ETHIOPIA

£11.00

Butterworth

 

TASTE | Lemon & Lime, 7Up! and Peach Iced Tea

PROCESS | Washed

VARIETAL | Heirloom

REGION | Yirgacheffe

ALTITUDE | 1900-2000 MASL

BAG SIZE | 250g

   

  

 

 

POASTROAST BREW METHOD

Suitable for

 

Visit our Brew Guides guide for our postroast tips and advice on brewing the perfect cup.

THE STORY

Konga is in the Yirgacheffe district in the ‘Southern Nations, Nationalities and 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 knowledgeare all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but beautifully refined cup, characterised by strong citric acidity, sweet chocolate and floral/herbal notes of lavender, jasmine, bergamot and thyme.Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 - 15 days (until the ideal moisture level has been reached). In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pmto protect it from the hot sun, and at night time to protect it from rainall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, intensive sorting and handpicking, before being bagged in GrainPro for export.

 

You recently viewed

Clear recently viewed