The Konga Cooperative, one of many in the area, belongs to a much larger group known as the Yirgacheffe Coffee Farmers Union (YCFCU). Its 2,400 smallholder members distinguish themselves with their impeccable attention to detail in processing and coffee production. Ethiopian heirloom coffee bean varietals are chosen from the forest and then transplanted to small gardens, adding to the incredible complex flavor profiles available among wild coffee plants.

Farmers hand-sort cherries by ripeness, de-pulp them, wet-ferment them 24-36 hours, and sort them by weight. Then, the beans dry for nearly 14 days on cloth beds and are covered with plastic during the afternoon and night. Once dried, it is screened 14 and up.

As part of the cooperative's mission to give back to its community, it recently renovated buildings at a primary school and outfitted it with new supplies.

Cupping Notes: Grapefruit, jasmine, berries, chocolate; creamy body.