Ethiopia: Yirgacheffe G1 Konga Coffee - Single Origin - 100% Arabica

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Country: Ethiopia
Region: Konga, Yirgacheffe
Mill: Konga Amederaro
Elevation: 1900 – 2200 MASL
Varietal: Local Heirloom G1
Process: Natural
Tasting notes: Pineapple, nectarine, honey
Harvest: November - January

One of the most incredible coffees we've ever sourced, this naturally-processed Ethiopia delivers a floral and complex taste profile.

It's from the Yirgacheffe region consisting of an Hierloom varietal grown at a height of up to 2,200mts. This coffee placed 7th in the inaugural Ethiopia Cup of Excellence competition, so it comes with a phenomenal track record. You'll discover notes of pineapple, passionfruit, nectarine rounded off with a sugary sweetness and a typically floral lemony zing. You'll be blown away!

Konga Amederaro is a processing station in Konga village, Yirgacheffe. The station sits at 2,000masl and works with 1890 local farmers serviced by the Toracho river.

‘Supernatural’ is a new processing method which augments the traditional natural sun-drying process by increasing opportunity for controlled aerobic fermentation during drying (more details below).

The smallholder farmers in this region typically cultivate Jarc (an Ethiopian heirloom sub-variety) on small plots of land around their house. Hence, these plots are colloquially known as 'garden coffee'.

The Region

The kebele (village) of Konga is located in Yirgacheffe district, Gedeo zone, in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.

The local indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun drying these present with juicy and jammy stone-fruit flavours, floral and chocolate notes with a creamy body.

The Process

The local indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun drying these present with juicy and jammy stone-fruit flavours, floral and chocolate notes with a creamy body.

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