Ethiopia Konga G1 Yirgacheffe Ethiopia: Konga G1, Yirgacheffe

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.

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.

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

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.

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.

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.

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

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.

Good quality Ethiopian bean. Love it!

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!! :-)

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

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!

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.

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.

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

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.

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!

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

Nice!!!!

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!

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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