Ethiopia - Dry Process Yirga Cheffe Konga

Tasting Notes

Abundantly sweet coffee, raspberry, blueberry compote, dried peach, unrefined sugars, and an aromatic dried floral note that fades to a mix of rustic cocoa and berry in the finish.

Farm Notes

This dry process lot is from Wote Konga station, located just a short jaunt off the main road from Yirga Cheffe town. The site sits at around 2000 meters above sea level, with coffee planted between 1900 and 2200 meters above sea level. These lots are made up from the coffees of hundreds of local farmers who have very small plots of coffee, most with less than 2 hectares of planted land. Farmers deliver their coffee to stations like Konga, where it is bought as ripe cherry, and then processed down to the green seed. For dry process coffee, they sort out as much of the unripe coffee as they can before sending to the drying tables where it takes 2-3 weeks to dry. They promote sustainable farming methods to the farmers they buy from, like tree stumping, organic compost, and not using fungicides on the coffee trees.