Single Origin Ethiopia Natural

Specialty Coffee Association Quality Cup Score: 87

Origin:      Ethiopia
Region:     Yirgacheffee, Gedeo Zone
Farm:        Various smallholders
Altitude:   1800–2100 masl (metres above sea level)
Process:    Natural
Tasting Notes:   Winey, floral, berry, lemon-lime and walnut
Single Origin Konga Yirgacheffe Natural

FREE UK delivery on every order

Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede, and comes from the Konga washing station located near the kebele (village) of Sede.

Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity.

One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing.

 

Coffee Grind Guide

Extra Coarse Grind
Consistency: Peppercorns
Uses: Cold Brew and Cowboy Coffee
Extraction Rate: Extremely Slow

Coarse Grind
Consistency: Sea Salt
Uses: French Press, Percolators
Extraction Rate: Very Slow

Medium Grind
Consistency: Regular Sand
Uses: Drip Brewers, Vacuum Brewers, Stovetop Brewers
Extraction Rate: Moderate

Medium-Fine Grind
Consistency: Between Sand and Sugar
Uses: Pour Over Brewers, Drip Brewers
Extraction Rate: Slightly Faster

Fine Grind
Consistency: Sugar
Uses: Espresso Machines
Extraction Rate: Fast

Extra Fine Grind
Consistency: Powdered Sugar
Uses: Turkish Coffee, Arabic Coffee
Extraction Rate: Very Fast
Extraction Rate: Extremely Slow



£3.00

Specialty Coffee Association Quality Cup Score: 87

Origin:      Ethiopia
Region:     Yirgacheffee, Gedeo Zone
Farm:        Various smallholders
Altitude:   1800–2100 masl (metres above sea level)
Process:    Natural
Tasting Notes:   Winey, floral, berry, lemon-lime and walnut
Single Origin Konga Yirgacheffe Natural

FREE UK delivery on every order

Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede, and comes from the Konga washing station located near the kebele (village) of Sede.

Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity.

One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing.

 

Coffee Grind Guide

Extra Coarse Grind
Consistency: Peppercorns
Uses: Cold Brew and Cowboy Coffee
Extraction Rate: Extremely Slow

Coarse Grind
Consistency: Sea Salt
Uses: French Press, Percolators
Extraction Rate: Very Slow

Medium Grind
Consistency: Regular Sand
Uses: Drip Brewers, Vacuum Brewers, Stovetop Brewers
Extraction Rate: Moderate

Medium-Fine Grind
Consistency: Between Sand and Sugar
Uses: Pour Over Brewers, Drip Brewers
Extraction Rate: Slightly Faster

Fine Grind
Consistency: Sugar
Uses: Espresso Machines
Extraction Rate: Fast

Extra Fine Grind
Consistency: Powdered Sugar
Uses: Turkish Coffee, Arabic Coffee
Extraction Rate: Very Fast
Extraction Rate: Extremely Slow

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