Ethiopia | Amederaro Konga

What this coffee feels like? 

This natural Ethiopia hits like Kramer from Seinfeld hits the door—wild, unpredictable, with strawberry and peach exploding everywhere. One sip and you're Elaine doing the little dance, unable to explain why it's so good, just certain that you need another cup.

We sourced this incredible Ethiopia in February on our origin trip with Project Origin team. It stood out on the table as an intense, perfumy fruit bomb with great body. Everything you’d expect from a natural Ethiopia. We are happy to include another lot from Project origin and will continue to do so as the quality and traceability of these coffees is something we’re chasing both as roasters and baristas.

The Konga Wete Webanchi washing station is a strong example of specialty coffee production working hand in hand with community support. The station is located next to a school near the town of Wete, and both Primrose and Project Origin collaborate closely with teachers and staff to provide resources that help educate local children.

As a result, the initiative improves quality of life while also enhancing the quality of coffee produced at the washing station—reflecting what specialty coffee aims to achieve.

When Meseret and Abraham, the husband-and-wife team who own Primrose, were selecting a site for a new washing station, they chose this location because it offers access to electricity, which is not always easy to secure in rural Ethiopia.

This access allows the station to continue processing coffee after sunset, a significant advantage compared to many other washing stations in the region.

Coffees are grown and harvested in smallholder farmers’ backyards, known as “garden coffee,” throughout the Yirgacheffe region. Harvested cherries are delivered to the washing station, where lots from multiple smallholder farmers are combined. The coffee is pulped, and lower-density floaters are removed before the beans are transferred to large fermentation tanks. The beans are submerged in water and wet-fermented for 12–24 hours to break down and remove the mucilage.

After fermentation, the beans are thoroughly rinsed in washing channels to remove any remaining mucilage and to further separate floaters.

Coffee is then moved to raised African drying beds and dried under the sun for 10–15 days until the moisture content reaches 10–12%. During periods of intense heat and overnight, the beans may be covered with plastic to help regulate the drying rate. Once dried, the beans are stored in parchment for protection until milling and export preparation. During milling, additional hand-sorting and color-sorting processes are carried out to further improve overall quality.

Primrose, performs extensive quality control and sorting during milling. At a minimum, the coffee passes three times through a color sorter and three times through hand-sorting tables to ensure a cleaner, higher-quality final product.

Region: Yirgacheffe
Producer: Amederaro station / Primrose&Project origin
Altitude: 1800-2100
Variety: heirloom
Process: natural
Notes: strawberry, banana, peach

WEIGHT: 250g or 1000g

Please note that 250g bags can be shipped in kava boxes as an additional option. All grind sizes are approximate and in relation to the equipment we use. Grind size or setting might differ from your equipment preferences. If not certain order beans as we can't accept returns for pre-ground coffees. Thank you for understanding.