Coffee of the Month
Konga is about four kilometers south of the town of Yirga Cheffe and nearby both Harfusa and Biloya. Always liked the Konga micro region of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stonefruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade like acidity.
One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee. The cross pollination of genetics is totally amazing.
|Region||Yirga Cheffee Gedeo Zone Konga|
|Varietal||Various Ethiopian Heirloom Varietals|
|Proc. Method||Natural Process and Dried on Raised Beds|
Fred’s Comments Completely smooth and impressive I love the whole bean and the freshly Ground fragrance, I was giddy to share this with my wife Judy because the taste was reminiscent of a lemon and or cherry sweet cake with the right amount of nut to complete the cup.