ORIGIN : Woreda Zone, Gedeo, Yirgacheffe, Ethiopia
FARM : Konga Cooperative
ALTITUDE : 1900-2300m
VARIETAL : Heirloom
PROCESSING : Washed
ROAST : Light-Medium
TASTING NOTES : Apricot, oolong tea, caramel, meyer lemon
The Konga Cooperative is one in a network of cooperatives in the Yirgacheffe region belonging to the Yirgacheffe Farmers Cooperative Union (YCFCU). Its 2,400 smallholder members distinguish themselves with their impeccable attention to detail in processing. Ethiopian heirloom varietals are chosen from the forest and transplanted to small gardens, adding a layer of selection to the incredible complexity available among wild coffee plants. Farmers hand-sort for unripe and overripe cherries. Coffee is pulped with a 5-disc Agaarde pulper and wet fermented for 24-36 hours. After sorting based on density, the fermented coffee is washed in clean water before being dried for one or two weeks on cloth drying beds. Workers cover the coffee with plastic at midday at night. Once dried, the coffee is screened 14 and up. As part of the cooperative’s mission to give back to its community, it recently renovated buildings at a primary school and outfitted it with new supplies.