Ethiopia Dry Process Yirg Buufata Konga

Out of stock
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Jan 10 2017
Lot size 36bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade Grade 1
Appearance .6 d per 300 grams, 15+ Screen
Roast Recommendations City+ roast will emphasize sweet fruit notes, but anywhere between City to Full City shows both beauty and intensity. City to Full City; fruits shift but show well at a wide range of roasting
Weight 1 LB
This later arrival dry process Yirga Cheffe from Konga comes to us by way of a private washing station owner in the region. His group do a very good job of managing the drying process of the cherry deliveries, with intense hand sorting of the fruit on the drying tables. This particular lot of Buufata Konga is in an area of Yirga Cheffe with a range of 1900-2100 meters. Smallholder farmers from around the region delivery their heirloom Ethiopian coffee varietals to the station where it is weighed and then sun dried before being delivered to Addis Ababa. After drying, the coffee is rested and then hulled at the Buufata Konga station, and once again hand sorted as green coffee. Located very close to Yirga Cheffe town, the Konga area is a central hub for coffee in the region. This coffee was prepared to Grade 1 specifications when it was hand sorted (again!) in Addis Ababa before export. While we still have occasional quaker beans in the roast (from under-ripe cherries), these are minimal compared to other super-grade dry-processed coffees.
The Buufata Konga Dry-Process is both potent, fruit-forward. The dry fragrance overflows with fruited smells: red berry, dried stone fruits, and tropical accents. Adding hot water brings up a sweet smell of red honey and strawberry, intense raw sugar and spice smells, and a lychee syrup note when breaking through the crust. Darker roasts take on a smell of stewed plum and date sugar sweetness. The cup is front-loaded with fruit notes of mixed berry jam, strawberries dipped in cinnamon and sugar, tropical fruit punch, and a note of raw ginger. The profile is rooted in fruit tones, a list that seems to grow as the cup cools; and the flavor notes are articulate, succinct, like a good naturally processed Ethiopian coffee should be! It's a well-bodied cup, which carries a pectin-like sweetness and molasses note long in the aftertastes. We cupped this coffee at City+ and Full City and it works well at both levels, complex, sweet, and relatively "clean" cup considering the processing method. Full City roasting brings about bittersweet cocoa flavors which combine well with the dark fruit flavors. This is a coffee that will keep the descriptive adjectives rolling!