Ethiopia Konga

OriginEthiopia

Roast levelLight

ProcessNatural

Summary

Ethiopia Konga is a natural processed coffee from smallholder farmers in the Konga kebele, Gedeo Zone near Yirgacheffe, Ethiopia. Grown at 1900-2080 meters above sea level, the Kudume, Dega, and Welishu varieties develop a complex profile of lime, hard candy, berries, and nuts. The coffee is processed at Teshomes Konga Wet Mill with SNAP, using raised beds for even fermentation. Roasted light for filter brewing, it offers a clean, sweet, and balanced cup.

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

Brew guide

V60

Coffee in: 18 g
Water: 300 g
Time: 3:00
Temperature: 95°C

Grind: 23 clicks Comandante

Set up your grinder

1.Rinse the filter with hot water, discard the water
2.Add ground coffee
3.Pour 60 g of water, start timer, stir, wait 30 s
0:30Add water every 30 s: 120 g, 180 g, 240 g, 300 g
5.Finish brewing in about 3 minutes

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Filter
Decaffeinated: No
Price
Region: Gedeo Zone, Yirgacheffe
Producer: smallholders from Konga kebele
Altitude: 1900 - 2080 m.a.s.l
Variety: Wolisho, Dega, Kurume
Notes: Nut, Candy, Lime

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The roaster

Java

Warsaw, Poland since 2001—JAVA Coffee Roasters is a specialty roaster that's been doing 100% Arabica for over two decades. They roast fresh, max ten days befor…

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

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