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Ethiopia Dry-Process Yirga Cheffe Konga

There's a mix of dried strawberries and chocolate too, along with a whiff of macadamia nut. A butterscotch note comes on strong off the steaming hot grounds, with a smell of tropical fruit punch, pie filling, and strawberry jam. A floral note sort of hangs in the air and reminds me this comes from Yirga Cheffe - tantalizing! There's a smattering of fruit flavors that emerge from the cup - grape candy, pomello, grapefruit, pear juice, strawberry, blueberry - on and on. It verges on overwhelming, but in the best of ways. Unlike many naturals we tasted this year, the fruits in Konga aren't over ripe/winey, or "dusty" in flavor. They're sweet, and much more discernible. There's also a nice floral jasmine flavor that really ties the whole profile together. The body is big and juicy, and conveys fruit flavors nicely. City+.
Out of stock
91.2
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Jun 20 2013
Lot size 150bags/boxes
Bag size 60.00kg
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 very high-scoring dry-processed coffee we selected from many samples. Located in the Gedeo zone area of Yirga Cheffe, it is also home to some the most beautiful coffees we buy. This lot of Konga is in an area of Yirga Cheffe with a range of 1900-2100 meters, and is dry-processed on raised beds. 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.
We had a dry process lot from Konga last year as well, and as a Grade 3 prep, it was definitely more on the rustic side. Not the case with this year's Grad 1 lot, with fruits that are much more clear on the pallet and a fairly bright citric aspect that makes for a more "complete" cup of coffee. The dry fragrance is so sweet, with raw red honey and intense stone fruits. There's a mix of dried strawberries and chocolate too, along with a whiff of macadamia nut. A butterscotch note comes on strong off the steaming hot grounds, with a smell of tropical fruit punch, pie filling, and strawberry jam. A floral note sort of hangs in the air and reminds me this comes from Yirga Cheffe - tantalizing! There's a smattering of fruit flavors that emerge from the cup - grape candy, pomello, grapefruit, pear juice, strawberry, blueberry - on and on. It verges on overwhelming, but in the best of ways. Unlike many naturals we tasted this year, the fruits in Konga aren't over ripe/winey, or "dusty" in flavor. They're sweet, and much more discernible. There's also a nice floral jasmine flavor that really ties the whole profile together. The body is big and juicy, and conveys fruit flavors nicely. We cupped this coffee at City+ and Full City, and lighter roasts have a bit of roasted almond in the finish. Not a bad thing at all, but different from the cacao-centric finish tasted in darker roasts. 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. Uh, no they do not.