Ethiopia Yirgacheffe Konga (Light)

About this coffee

This light roast is bright and aromatic, with sweet taffy candy and hibiscus notes leading to more complex and subtle flavors like watermelon and pineapple.

Flavors: Taffy Candy, Hibiscus, Pineapple, Pear, Watermelon
Roast Level:  Light
Origin: Gedeb District, Gedeo Zone
Process: Natural
Altitude: 2000-2100 masl
Variety: Indigenous Heirloom

About this coffee producer

Konga is part of Yirgacheffe, one of 8 woredas, or districts, that together comprise the dense and competitive highland zone of Gedeo. The entire Gedeo zone is in fact often referred to as “Yirgacheffe” thanks to the notoriety of this particular district. Konga is centrally located among Yirgacheffe producers, being just a few kilometers south of the town of Yirga Chefe itself—a surprisingly small community given its mythical stature as one of the world’s most gifted coffee landscapes. As a coffee terroir, this part of Gedeo has for decades been considered a benchmark for beauty and complexity in arabica coffee—known for being beguilingly ornate and jasmine-like when fully washed, and seductively punchy and sweet when sundried--and hardly requires an introduction.  

The vast majority of coffee processing in Ethiopia is centralized due to complete lack of infrastructure or efficiencies at the farm level, but larger plots like Dinkinesh allow for greater personal control. Dinkinesh Hirbaye's farm is 8.2 hectares in size, enormous compared to the average 1 hectare or less belonging to most coffee producers in the Yirgacheffe district.  

Dinkinesh employs 12 pickers each harvest for cherry collection. Cherry is delivered throughout the day during harvest, where it is inspected and sorted for acceptability based on ripeness and uniformity. Once received, cherries are moved directly to the drying tables where they spread in a single layer to dry in the sun. The full drying process normally takes 3 weeks.  

Once cherries have been thoroughly dried and rested, the dried fruit is hulled from the coffee seed locally, and then transferred to Addis Ababa, Ethiopia’s capital. In Addis the coffee is dry-milled by Konga Trading PLC, using modern color sorting equipment and a fleet of trained workers who repeatedly hand-sort the coffee for export.