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Ethiopia Konga G1 Yirgacheffe


Flavor Profile

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

Attributes (1-7)

Flavors (1-4)


  • CategoryConventional
  • CountryEthiopia
  • Local RegionYirgacheffe
  • ProcessWashed
  • VarietyIndigenous Heirloom varietals
  • Altitude (meters)1,850 - 1,950 masl
  • HarvestOctober - February
  • Organic CertificationNo
  • Fair Trade CertifiedYes
  • Rainforest Alliance CertifiedNo
  • DecaffeinatedNo
Starting at $8.50 / lb
Ethiopia: Konga G1, Yirgacheffe is out of stock.

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raw green bean Green coffee is raw Roast prior to consumption

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.

Customer Reviews

Average Rating
July 15, 2018

Can't begin to say how delicious this stuff is! I am pretty primitive in my equipment (a big ol' cast iron skillet over an outside gas burner!), and I've found this coffee to be very forgiving. I really couldn't begin to give a proper term to the roast I use, but I roast until just about halfway through second crack, and then try to cool it as quickly as I can. I do three batches and then mix them together. This evens out the finished product with beans ranging from a dark brown to almost a French roast. This results in an overall medium dark brew that I find fits my taste perfectly.

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March 8, 2021

We are long time home roasters and Yirg fans and this one didn't make the grade. In fact, 5lbs went in the trash. My tasting notes on this were: stopped after first crack, 5 day off-gas, dry bittersweet chocolate, tannic, astringent, tinny aftertaste. Overall, a shallow cup with little of the characteristic Yirg boldness. Really makes me wonder how old those beans were. There was a dullness to the scent of the grind. We are new to CBC and this is not a good start. Hopefully it will get better from here. Cheers

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July 24, 2018

This is my all-time favorite coffee. If you roast just into second crack a bit, you'll get a fruity, smooth, and bright cup. This is the coffee that makes my friends look forward to drinking "my coffee." One cup and they understand why I roast my own.

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December 31, 2021

The coffees quality was lacking. I tried many different roast profiles with this bean and the beans were very uneven in color and there was tipping that seemed like the beans were old. I’ve never had this problem before with their Ethiopians but this years harvest seems off. I had some green beans from a different vendor and didn’t have the same issue hopefully it was just a bad batch.

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September 18, 2010

My home roaster broke last winter and I have just bought a new one so I've had the roaster at the local Dunn Bros. roasting my coffee for the last few months - he did a full city roast on the last batch, and we have been drinking it for a week now - it gets better every day!

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April 19, 2008

I blended a light and dark roast with great results: Roasted half the batch about 60 seconds into the middle of the 2nd crack. Nice dark bean with just a little oil on the outside. Immediately aroma, became very oily overnight. Roasted the other half about 30 seconds into the 2nd crack. Much lighter, cinnamon color no sheen, no oil. Mixed light and dark 50-50 - Excellent!! -Dan

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August 18, 2019

A delightful coffee that stays in my rotation of single origins. I roast it like all of my others, with about 22% development post first crack. Just plain a great coffee to show off your roasting skills to other coffee lovers; everybody loves it! Works well for an occasional espresso as well.

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August 13, 2009

You should also try this with a light roast, stopping just past first crack or just as second crack starts. You'll get some really neat, citrusy/flowery notes, and as has been stated, blend it with a darker roast if you want a little more body in your cup. One of my favorite, "go-to" coffees!!!

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November 27, 2022

First time roasting this bean I didn’t get the roast to my liking but the second time I nailed it. Got the beans a little past first crack and shut it down. The first time was almost to second crack and I’m not a dark roast guy. The profile of this coffee really pops as the cup cools down. I am definitely a happy camper.

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April 1, 2022

Ethiopian coffees are the best As usual this coffee arrived quickly and is ready for roasting GREAT COFFEE

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June 19, 2021

We have tried quite a few varieties and this is our favorite. Even if the roasting is not quite timing perfect, quite good. We will continue ordering.

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January 23, 2023

Very pronounced fruit notes.

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January 13, 2023

Best coffee I've ever had! I like it dark roast and this is easy to accomplish. Delicious!

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November 21, 2022

We have been buying the EthiopianKONGA G1 Yirgacheffe for some time now and are very happy with this. Even with some non perfect roasting, very pleasant experience. Interesting how the taste evolves as a function of the number of days since roasting.

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July 20, 2022

I like this one. I like a very dark roast and this is really good. Very smooth. Not quite as dark as I like but I'm still learning about roasting so it's trial and error right now.

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June 5, 2022

For us, the high mix of subtle flavors.

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April 5, 2022

Good quality Ethiopian bean. Love it!

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March 15, 2022

This coffee has the bright floral notes one comes to expect from an Ethiopian bean. The green beans are uniform size and clean. The roasted with an SR800. Roasted between 1st and 2nd crack. Beans are easy to roast. Roasted beans have nice floral and chocolate nose. A very good bean, but my fav is Ethiopia Misty Valley Yirgacheffe Natural.

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December 14, 2021

This Ethiopian is soooo good. I roast it to first crack and also to second crack. It takes a little longer to roast than some other beans, but it is worth the time and effort when the final product gets in the cup. You can't go wrong with this coffee. Try it!, you'll like it!! :-)

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November 17, 2021

Amazing !!! Love love love

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April 29, 2021

This is my go to coffee. Nothing else that I’ve tried gives the consistent robust flavor.

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December 6, 2020

Loved it! Smooth and solid roasting quality’s. A full City Roast produced An excellent cup of coffee. Robust smell and flavor combined with a full body up to its billing. Highly recommended

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November 18, 2020

These Ethiopian beans have now become my absolute 100% favorite beans. It is VERY smooth -- no nasty "bite". I do a medium (slightly dark?) roast. I let it off-gas for 4 days and it's fantastic!

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October 27, 2020

This one of my favorite coffees I bought. For me I tend to pull it shortly after first crack and a with a little cream and sugar. It is phenomenal.

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October 14, 2020

This was my second bean roast. Reading the reviews again, I am a bit surprised to find the same enthusiasm as a similar bean (Ethiopia Organic Yirgacheffe FTO) which I found to be more fruity and complex in taste. No a bad coffee though.

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September 28, 2020

This is my favorite bean. I like it past the finish of the SC by a minute or so. It is so delicious. I will continue to buy this bean for a long time as one of my keep in the pantry beans.

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September 20, 2020

I roasted this bean to a dark french and it was delicious! Smooth, earthy, nutty, with a hint of dark chocolate makes this bean a must buy. Good for espresso and blends - Thank you.

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August 14, 2020

Yirgacheffe is one of our favorites. I roasted it one minute in to the 2C. It is pure drinking pleasure.

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April 19, 2020

Bold satisfying flavor, not bitter, just one of the very best coffees I have ever drank.

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February 20, 2020

Ethiopian is bar far the best coffee on the planet

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January 19, 2020

We roasted this to just between first and second crack we brewed it as both a Chemex and pour over. But we found it was especially delicious as an espresso coffee. We found that 3 to 4 days after roasting was the peak in flavor.

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November 27, 2019

I had some leftover Sumatra beans that I added to the roast ( about 10%). It produced a nice bright cup of coffee.

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February 19, 2019

This makes for an excellent dark roast for French press or espresso. I usually roast this until right after second crack. It tastes like dark chocolate, you could make a cafè mocha without the chocolate syrup. This my new favorite!

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October 24, 2018

This is my favorite coffee bean, which I roast just into second crack and use for my espresso coffee. Gives a nice tiger stripe in the creme. Great smelling and tasting coffee.

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April 30, 2008

Most excellent! I used a heatgun/bread machine, roasted about 3 min past end of 1st. I'll be back for more. Thanks.

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July 2, 2007

I roasted this yesterday. Small bean which doesn't give much of an announcement from first to second crack. The flavor is awesome! This is definately a keeper! Smooth and rich flavor. You won't be let down with this Yirg!

Allow me to add that a good Ethiopian Yergacheffe/Yirgacheffe/Yrgacheffe (that should cover all the bases) should be one of the coffees every home roaster should keep around for friends who drop by wanting a really bold "in your face" cup of coffee. A staple coffee for sure!

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April 5, 2022


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May 7, 2020

We purchased this as a preview, to see it is as good as our normal darker roast bean. This is the best dark roast yet. We love it. I roast a bit further into the second crack for my taste. Using a pop corn maker to get the first crack then a Behmor to finish it off. Perfect cup every time!

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October 14, 2018

I’m not sophisticated enough to go deeply into describing the flavor profile of this bean other than to say it’s delicious! There’s a bit of a smoky (earthy?) background flavor that comes out that makes this a very unique and enjoyable cup of coffee. Roasting just to second crack, for me, produces a medium dark bean that makes my friends think I’m some sort of coffee wizard!

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January 12, 2021

Stopped at the start of 2nd crack. Sooo good.

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July 20, 2009

This is a coffee that demands a dark roast producing a very rich though somewhat bitter flavor. I mix it 5 - 3- 2 with a light to medium roast Costa Rican La Minita Tarrazu and a medium roast Kenya AA or 50 - 50 with a light to medium roast Costa Rican La Minita Tarrazu. Roasting the Kenyan and Costa Rican coffees together gets the right level of roast for both (Kenyan coffee tends to roast faster). To reduce the bittness that dark roasts tend to produce, suggest using a pinch of salt for every cup or two when brewing the coffee.

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June 29, 2019

Don't know yet as I have not roasted it yet. I have some ahead of it. I roast in a wok and have plenty left of Eth guiji but I have no reason to dislike it

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September 21, 2018
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