Ethiopia Yirgacheffe Konga | Single Origin Specialty Espresso | Konga Wete Village

A Remarkable Heritage: The Heart of the Gedeo Zone

Konga Wete village in Ethiopia's renowned Yirgacheffe region. This exceptional single origin espresso is the fruit of labour from over 1,890 smallholder farmers who cultivate coffee in their own backyards. Collected at the Amederaro Konga washing station, this lot is a vibrant blend of the prized 74110, 74112, and 74165 varieties, developed for their superior cup quality and resilience.

Espresso Flavour Profile: Lemon Sorbet, Juicy Citrus & Caramel

The Konga is a masterclass in clarity. Meticulously roasted to a Medium level, it balances a "zingy" citrus start with a luxurious, sweet finish:

• Palate: Refreshing Lemon Sorbet and Juicy Citrus notes.
• Sweetness: Anchored by smooth, rich Caramel.
• Texture: A Creamy Smooth mouthfeel that provides a sophisticated body.
• Character: A clean, complex, and beautifully nuanced cup that shines as a vibrant black espresso or adds a "citrus-cream" elegance to milk coffees.

The Process: Award-Winning Washed Excellence

The Amederaro Konga washing station’s commitment to excellence was recognized by the African Fine Coffees Association’s Taste of Harvest award. The precision in their washed process is the key to this coffee's pristine quality:

• Extended Fermentation: Cherries are de-pulped and fermented in water tanks for up to 72 hours to unlock the signature Yirgacheffe acidity.
• Two-Stage Drying: Following the wash, the beans undergo 12 hours of tank drying before spending 8 to 10 days on African drying beds.
• Community Impact: Beyond the bean, the station has made significant investments in the local community, including building schools and providing educational materials for children.

Single Origin Detail: Ethiopia Konga

• Origin: Ethiopia
• Region: Gedeo Zone, Yirgacheffe
• Producer: Amederaro Konga Washing Station
• Varietal: JARC varieties 74110, 74112 & 74165
• Altitude: 1925 MASL
• Processing Method: Washed (72-Hour Fermentation)
• Roast Level: Medium (Optimized for Specialty Espresso)

Brew Guide: Dialling in the Lemon Sorbet

To capture the juicy citrus and creamy caramel of this specialty coffee, we recommend starting with these espresso parameters. As always, feel free to tweak the recipe to your specific machine and taste:

• Dose: 23g
• Yield: 45ml
• Time: 28–32 seconds

Roaster’s Tip: The high-altitude JARC varieties are quite dense. If the citrus notes feel a bit too sharp, try aiming for a 32-second extraction to draw out more of the caramel sweetness to balance the cup.

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