Ethiopia Konga - Espresso roast

Ethiopia Konga - Espresso roastOrigin: Ethiopia Region: Konga, Yirgacheffe Tasting Notes: Bergamot, pear and honeycomb Producer: 800 smallholder farmers organised around Mekuria Mergia Varietal: Heirloom Processing: Washed Altitude: 1,800 2,100 MASL Roast Level: Medium Recipe: 20. 5g in 46g out 26 30 seconds 92c water Gedeo Zone, Konga Washing Station Privately owned washing station 800 smallholder farmers organised around Mekuria Mergia Each farmer cultivates local heirloom

Origin: Ethiopia
Region: Konga, Yirgacheffe
Tasting Notes: Bergamot, pear and honeycomb
Producer: 800 smallholder farmers organised around  Mekuria Mergia
Varietal: Heirloom
Processing: Washed
Altitude: 1,800 – 2,100 MASL

Roast Level: Medium

Recipe: 20.5g in / 46g out / 26-30 seconds / 92c water

Gedeo Zone, Konga Washing Station | Privately owned  washing station | 800 smallholder farmers organised around  Mekuria Mergia | Each farmer cultivates local heirloom varieties on  an average of 1ha of land. 

The Coffee: Smallholder farmers deliver small amounts of  harvested cherries daily to the communal washing station. Each  farmer grows local heirloom varieties on farms of around 1ha, with  many farmers originally transferring the local wild coffee to their  family smallholder plots. Most coffees are organic by default as  organic compost is common, pruning is less common. A farmer can  typically have less than 1500 trees per hectare, with 1 tree typically  producing less than 200 grams of green coffee.

The Art of Production: Farmers deliver ripe cherries to the  Konga mill (washing station) which is owned and operated by  Mekuria Mergia. Ripe cherries are carefully sorted and pulped.  After pulping, the beans are fermented for 36 to 48 hours and  then washed. The wet beans in parchment are placed on raised  drying beds in thin layers and turned every 2 to 3 hours during  the first few days of the drying process. Depending on weather,  the beans are dried for 10 to 12 days until the moisture in the  coffee beans is reduced to 11.5 percent. Then the beans are  transported to Addis Ababa, the capital of Ethiopia, to be milled  and bagged prior to export.