Ethiopia Yirga Cheffe Buufata Konga - 2017 - Archived Review

Ethiopia Yirga Cheffe Buufata Konga - 2017 - Archived Review

$6.75

THIS COFFEE HAS SOLD OUT. Stone fruit and floral aromatics, with flavor notes of apricot nectar, orange juice, and honeyed sweetness. Subtle spice accents line the finish: ginger powder, clove, and coriander. Such a clean, complex Ethiopian cup. City to City+.

Out of Stock

Additional Info

Cutlivars Heirloom Cultivars
Grade Grade 1
Appearance .4 d per 300 grams, 15+ Screen
Processing Method Wet Processed
Region Konga Area, Yirga Cheffe
Arrival Date May 2017 Arrival
Roast Recommendations Cith to City+ roast were our favorite roasts, emphasizing the clean and sweet fruit notes, but I imagine Full City will not compromise sweetness and intensity.
Organic No
Farm Gate Yes
Recommended for Espresso No

Description

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This was a top-scoring wet-processed coffee we selected early in this harvest season, sent to us by a private washing station owner in the region. His group do a very good job of managing the collection, separation, and milling, with intensive hand-sorting all along the way. 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, pulped, and dried before being delivered to Addis Ababa. After drying, the coffee is rested and then the parchment 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. All this attention to detail is evidenced in the cleanliness found in the cup.

The Buufata Konga coffee is both potent, and quite refined as well. The dry fragrance shows an abundance of stone fruit and honey smells, peach and apricot in light roasts with subtle fresh floral notes that tend to linger. Adding hot water brings up the florals a touch, stone fruit smells becoming much more apparent, and a sweet scent of whipped honey and caramel sugars are also in tow. Such an incredible first arrival for us, a cup profile that's both undeniably clean and articulate, and with mouth-cleansing acidity when roasted on the lighter end of the roast spectrum. Fruit juice flavors ring out in the cooling cup: apricot nectar, pulpy orange juice, and papaya come to mind. The base sweetness is complex, honey undertones shifting toward baked sugar and toffee in the finish, layers unfolding as you move through the cup and a delicate floral note topping things off. The long aftertaste is accented by notes of ginger powder and clove spice, a hint of coriander in light roasts as well. Wote Konga finishes quite clean, the complex cup flavors coming to a nice point. I wouldn't take this coffee beyond Full City so as to retain it's delicate and complex flavor profile.