The Konga cooperative is one of several in the Yirgacheffe region––they belong to the YCFCU (Yirgacheffe Coffee Farmers Cooperative Union)––and they have 2,400 smallholder members with meticulous attention to detail when it comes to processing coffee and prepping it for export. They also choose Ethiopian heirloom coffee bean varietals and transplant them to smaller, more controlled gardens. This only adds to the delightful flavor composition among wild coffee plants.

Farmers separate unripe and overripe cherries by hand, and the coffee is de-pulped with a 5–disc Aagaarde pulper. Then, they’re wet-fermented for 24-36 hours and sorted by density. Next, they are washed in clear water before they’re dry-processed for one to two weeks on cloth-covered beds. The beans are covered with plastic at midday and night. Once all the moisture is evaporated, the beans are screened 14 and up.

Cupping Notes: Floral and fruit notes of pear and citrus, and sweet honey.

Try before you stock up with a 1/2 pound sample!