Ethiopia Konga

Tasting Notes: Blueberry, cane sugar, creamy

In The Cup

Sweet and fruit-forward are notable characteristics of this coffee. The cup is full of ripe blueberries, cane sugar sweetness, and a creamy body and mouthfeel. The meticulous natural processing method ensures plenty of fruit character is imparted in the final cup, while maintaining a clean and balanced overall profile.

As is often the case with natural process coffees, the Konga works exceptionally well on espresso.  It tastes great in a variety of preparations and plays well with milk (<6 oz of milk recommended to really taste the espresso underneath).  We pulled a bunch of test shots on our lab setup (La Marzocco Linea Mini + Mahlkonig X54 grinder) and found really nice shots ranging from ristretto to lungo.  Here are some specs that we enjoyed:

• Ristretto - 17g dry coffee : 28g espresso : 30 seconds
• Normale - 17g dry coffee : 34g espresso : 26 seconds
• Lungo - 17g dry coffee : 42g espresso : 28 seconds

The ristretto and normale shots were syrupy and really emphasized the lightly caramelized sugar notes in the coffee.  The lungo expressed the fresh blueberry tones with a lot of clarity.  Enjoy!

Origin & Producer

This coffee comes from hundreds of smallholders farmers that grow native heirloom varieties on the farms surrounding the village of Konga in the district of Yirgacheffe. The farmers that grew coffee for this lot bring their cherries to the Sede Washing Station for processing, where the coffee is sorted and dried. This traditional system of production and processing, through washing stations that employ high quality standards, results in exceptionally complex and aromatic coffees.