We have some scheduled site maintenance to take care of, so our shopping cart will be down for about an hour starting at 6am PST on Wed. 10/17. You can still window shop...you just won't be able to buy anything until around 7am. Sorry for the trouble and thanks for your patience.
Konga displays refeshing jammy peach, mango, guava, and tropical fruits galore. Chai-like spices, ginger, cardamom and cinnamon flavors also carry in the cup. Acidity and body balances nicely at various roast levels finishing with molasses and sweet date sugar. This is a good representation of a "clean" cup for a dry-processed coffee. City to Full City.
This was a top-scoring dry-processed coffee we selected from many Southern Ethiopia samples, sent to us by a private washing station owner in the region. His group do a very good job of managing several washing stations in Yirga Cheffe, of which we've brought in several this year, many garnering our top scores. Located very close to Yirga Cheffe town, the Konga area is a central hub for coffee in the region. This particular lot of Konga is in an area of Yirga Cheffe with a range of 1900-2100 meters, and is dry-processed on raised beds at one station in the Konga zone. 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 for sale. This lot is a "clean" version of the process with its wide array of fruit characteristics easily perceptible. This coffee was prepared to Grade 1 specifications, and 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.
This Konga Dry-Process is both potent, fruit-forward and quite refined as well. The dry fragrance is very sweet, overflowing with red berry and stone fruit smells, along with tropical fruit beauty, guava and mango. Adding hot water, we get peaches and cream in the light roast, cinnamon stick, and a slight jasmine note, while darker roasts taking on a smell of darker fruit syrups like plum and date. Unlike many naturals we tasted this year, the fruits in Konga aren't over ripe/winey, or "dusty" in flavor. They are relatively brighter in acidity than other dry-process lots. The cup is top-loaded with fruit notes of peach preserves, chocolate-dipped strawberry, and lychee hints, accented by strong sweet spices of chai blends, cinnamon, ginger, and cardamom. It's a bodied cup, which carries a sweetness of date sugar and molasses long in the aftertastes. We cupped this coffee at City+ and Full City and it works well at both levels, complex, sweet, and a fairly "clean" cup - especially considering processing method. A coffee that will keep the adjectives rolling! We have used small amounts of this one in espresso blends too, adding a nice fruit zing to the shot (or try as SO for the adventurous types!).