Konga

Summary

Konga is a natural-process coffee from the Sede washing station in Konga, a village south of Yirgacheffe, Ethiopia. Around 400 smallholder farmers cultivate traditional heirloom varieties at elevations approaching 1,900 metres under natural shade, without synthetic fertilisers or pesticides. The coffee is dried on raised beds for 8 to 25 days, allowing sugars and fruit compounds to infuse the beans. It offers ripe apricot jam and juicy peach, bergamot and candied lemon, with elegant elderflower and jasmine notes. As a milk-based coffee, it develops silky chocolate and sweet black tea, with a clean, refreshing finish.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Region

Yirgacheffe

Producer

Sede Washing Station

Altitude

1870 m.a.s.l

Variety

Heirloom

Notes

Apricot, Lemon, Peach, Chocolate, Bergamot, Black Tea, Elderflower, Jasmine

The roaster

The Barn

The Barn is a Berlin-headquartered specialty coffee roaster on a mission to roast the best coffees on the planet. They run cafes in Berlin, Munich, and Seoul.…