The Konga cooperative is one in a network of cooperatives in the Yirgacheffe region belonging to the YCFCU (Yirgacheffe Coffee Farmers Cooperative Union). 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 for unripe and overripe cherries. Coffee is pulped with a 5-disc Aagaarde pulper and wet fermented for 24 to 36 hours. After some sorting based on density, the fermented coffee is washed in clean water before dry processed for one to two weeks on cloth drying beds. Workers cover the coffee with plastic at midday and at night. Once dried, the coffee 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.
Try before you stock up with a 1/2 pound sample!
Cupping Notes: Grapefruit, jasmine, berries, chocolate; creamy body.
by Kristen D on 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.
by Tom Meadows on 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.
by Cathy on 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!
by Brad on 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.
by Anonymous on 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!!!
by Dan on 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
by Tim Vronay on February 20, 2020
Ethiopian is bar far the best coffee on the planet
by Jeffery Donahoe on 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.
by Del on 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.
by Nick on 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!
by jtom4cats on 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.
by JOSEPH on 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.
by Anonymous on 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!Russ
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!Russ
by Tom on 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!
by John H. on 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
by Saved Cart Customer on 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.
by Peter Winter on September 21, 2018
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