Ethiopian Yirgacheffe - Konga

Floral, juicy, and genuinely complex. This one leads with Blueberry and Bergamont, a clean natural sweetness underneath, and a finish that lingers longer than you'd expect from a coffee this delicate.
Tasting Notes: Blueberry, Bergamont, Floral, Honeysuckle, Black Tea, Lemon.
Origin: Ethiopia
Region:Yirgacheffe, Gedeo,
Station: Konga Kebele
Process: Natural
Producer: 800 Small scale farmers
Altitude: 1800 - 2000m
Variety: Heirloom
Soil: Red Clay
Temperature: 20-25 °C

Who it's for: This is a coffee for people who already know they love natural process Ethiopians, or who want to find out why everyone's obsessed with them. It's not a "set and forget" bag dial in your recipe and it rewards you properly. We'd point you toward filter or Aeropress first, though a light, well-tuned espresso shot will show it off too.

Where it's from: Grown at 1,800–2,000 masl in the Konga Kebele, Yirgacheffe District, in Ethiopia's Gedeo Zone, red clay soil, shade-grown, slow to mature. It's the work of 800 small-scale farmers, each tending around 2 hectares of heirloom varieties, delivering cherries straight to the local processing station. From there it's sun-dried on raised beds for 15–21 days, raked by hand, covered through the hottest hours and every night, until it's ready.