Ethiopia Dry-Process Yirga Cheffe Konga

Bing cherry, dried apricot, strawberry, and mango are found in lighter roasts, whereas the fruits in dark roasts are situated around a base of chocolate. The sweetness is slightly confectionary, which, along with dried tropical and berry fruits, has a fruit-roll-up appeal. Fruits turn to chai spice in the finish along with a dusting of bittersweet cocoa. This coffee has a thick, milky body, and works great in espresso; even as straight unblended shots if you like a rustic sweetness. City+ to Full City+.
Out of stock
89.4
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Nov 1 2012
Lot size 98bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade Grade 3
Appearance 1.0 d/300 grams, 15-18 Screen
Roast Recommendations City+ to Full City+ will capture this coffee's complexity
Weight 1 LB
Recommended for Espresso Yes
This is the last arrival we have of the current harvest from Ethiopia, and represents one of the nicest dry-processed coffees of the season. 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 1900-2300 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 3 specifications, although we think it rivals another lot of dry-processed coffee we received that tested as Grade 1. Go figure. It is certainly a clean coffee with few quakers (under-ripes). But they are still there. With naturals, nothing is perfect.
While this dry processed coffee is definitely of the rustic nature, it doesn't equate to a "muddled" profile, and the complexity really comes through. The dry fragrance is very sweet with dried fruits taking the lead. Bing cherry, dried apricot, strawberry, and mango are found in lighter roasts, whereas the fruits in dark roasts are situated around a base of chocolate. The wet grounds remind me of strawberry milk, and really start to give off a sense of baking goods, like berry filled donuts. Baking spices also come up, especially in more developed roasts, like cardomom, clove, and star anise. There's no big surprises in the cup profile as it sticks fairly close to that of the aromatics. The sweetness is slightly more confectionary, which, along with dried tropical and berry fruits, has a fruit-roll-up appeal. Fruits turn to chai spice in the finish along with a dusting of bittersweet cocoa. This coffee has a thick, milky body, and works great in espresso; even as straight unblended shots if you like a rustic sweetness. I found that brewed results seem to place the accent on the spices, particularly star anise, and other times on the fruited flavors, depending on roast levels, water temperature and steeping time. So play around with the variables in brewing to see the different possibilities this coffee offers.