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Ethiopia Dry Process Gr. 1 Yirga Cheffe Konga

Bright, especially for a natural, and with clean fruit notes and sweetness. Peach, chocolate strawberry, lychee fruit, and spiced teas - this one cups with much complexity, especially in the City+ roast range. This bodied, complex coffee more than holds it's own on the cupping table and makes for a wild ride in the espresso machine. City+ to Full City. SO Espresso.
Out of stock
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date May 16 2014
Lot size 205bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade Grade 1
Appearance .6 d per 300 grams, 15-18 Screen
Roast Recommendations City+ roast will emphasize the clean and sweet fruit notes, with a more almond roast taste. Darker roasts develop rich chocolate notes
Weight 1 LB
Recommended for Espresso Yes
This was a top-scoring dry-processed coffee we selected from many samples from Southern Ethiopia while traveling there early this harvest. Located very close to Yirga Cheffe town, the Konga area is a central hub for coffee in the region. This particular lot of Konga is in an area of Yirga Cheffe with a range of 1900-2100 meters, and is dry-processed on raised beds at one station in the Konga zone. Smallholder farmers from around the region delivery their heirloom Ethiopian coffee varietals to the station where it is weighed and then sun dried before being delivered to Addis Ababa for sale. This lot is a "clean" version of the process with its wide array of fruit characteristics easily perceptible. This coffee was prepared to Grade 1 specifications, and while we still have occasional quaker beans in the roast (from under-ripe cherries), these are minimal compared to other super-grade dry-processed coffees.
This Konga Dry-Process is both potent, fruit-forward and quite refined as well. The dry fragrance is very sweet, with raw red honey and intense stone fruit scents. There's a mix of dried strawberries and chocolate too, with the scent of cocoa nibs dominating at Full City+ level. Adding hot water, we get peaches and cream in the light roast, along with jungle flowers, cinnamon stick, while darker roasts have stone fruit jam, jackfruit and cooked peaches. Unlike many naturals we tasted this year, the fruits in Konga aren't over ripe/winey, or "dusty" in flavor. They are relatively brighter in acidity than other natural lots we have this year. The cup is top-loaded with fruit notes of peach preserves, chocolate-dipped strawberry, and lychee hints, accented by strong sweet spices of chai blends, cinnamon, ginger, cardamom, and a hint of fennel. The body is big, but slightly lighter than other DP lots we have. We cupped this coffee at City+ and Full City and it works well lighter and darker. This really is a beautiful coffee, and one that is perfect to spring on those friends or relatives who tell you all coffees taste the same; No, they do not!