Yirgacheffe Konga
Ethiopia · Gedeb
Konga sits at the southern edge of the Yirgacheffe zone, where the forest thins and the elevation starts to really climb. The washing station — one room, two fermentation tanks, a drying table that runs 60 metres along the ridge — serves 420 smallholders, none of whom farm more than half a hectare.
A coffee we
buy every year.
Konga sits at the southern edge of the Yirgacheffe zone, where the forest thins and the elevation starts to really climb. The washing station — one room, two fermentation tanks, a drying table that runs 60 metres along the ridge — serves 420 smallholders, none of whom farm more than half a hectare.
We buy this lot every year because it does something almost nothing else does: it tastes like Earl Grey tea with a long sugar finish. The bergamot is not a metaphor. Pour it hot, let it cool to body temperature, drink it slowly.
This year's crop had a wetter-than-usual picking window, so the washing cycle was pushed to 52 hours (standard is 36). The result is a rounder mouthfeel with a touch less acidity than the 2024 lot.