Flavour: Redcurrants, Stewed Rhubarb, Chamomile Tea
- Farm: Konga Keebler
-
Region: Gedeo, Yirgacheffe
- Process Method: Natural
- Varietal: Heirloom
-
Altitude: 1800-2000 masl
Roaster's Comment:
We selected this coffee from a lineup of five with a clear goal in mind. We were looking for something that shines as a filter but also has enough depth and structure to hold beautifully in milk. This naturally processed Konga won over the selection.
It offers a smooth, medium-bodied texture with generous sweetness, making it both expressive and versatile.
We also chose it with what’s coming next in mind. Another coffee will follow shortly, and this release sets up a really exciting comparison between the two.
Want to train your palate?
This coffee is also available as part of our Ethiopia Natural Bundle: a champion-recommended pairing designed for side-by-side tasting to explore clarity, sweetness, and structure.
About the Coffee:
Grown high in Ethiopia’s Yirgacheffe, this coffee comes from 800 smallholder farmers in Konga Kebele, each tending small 2-hectare plots. Sitting at 1,800-2,000 masl, the farms benefit from rich red-brown soils, steady rainfall, and mild temperatures perfect for slow, even cherry development.
Shade-grown for extra complexity, the cherries ripen from October to January before heading to the local station. There, they’re carefully sun-dried on raised beds for 15-21 days, raked regularly for consistency, shaded during peak heat, and covered at night.
A beautifully expressive coffee shaped by altitude, patience, and meticulous care.
