Qonqa'na

OriginEthiopia

ProcessHoney, Semi-Washed, Spontaneous Fermentation

Summary

Qonqa'na coffee from Ethiopia, produced by smallholder farmers near Boreta village in the Bensa region of Sidama. The Qonqa'na station, named after a local river, is operated by Daye Bensa and serves as their central washing facility. The coffee is processed using the semi-dry (honey) method: cherries are hand-picked, sorted by flotation, pulped to remove skin and一部分 mucilage, then dried on raised beds for approximately two weeks with regular turning, resulting in spontaneous fermentation. Flavour profile includes peach, lemongrass, and black tea.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

Altitude1910 - 2010 m.a.s.l

VarietyHeirloom

NotesHerbal, Peach, Tea

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The roaster

Casino Mocca

Casino Mocca is one of Hungary's specialty heavyweights — Budapest-based since 2013, started by former barista competitors who wanted the country to have consistent, properly current specialty roasting. They focus on single origins with real origin character, roasted with a progressive, slightly experimental streak, and rotate seasonal releases you can get on a two- or four-weekly subscription. You'll find their coffee poured in good cafés across Hungary and they're well known around Europe, with education and hands-on partnerships baked into how they work. Sold direct online too. If you want to taste what modern Hungarian specialty coffee is about, Casino Mocca is essential.

AI-assisted description, based on roaster & cupping data.

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