Konga Sede

Variety: Ethiopian Heirloom

Processing: Washed

Origin: Yirgacheffe, Ethiopia

Producers: Konga Small-holders

Altitude: 1900m

This washed coffee out of the Yirgacheffe district was grown by several small-holders and brought to process at the Konga mill. The cherries were mechanically pulped and separated into different grades based on size, of which these beans were the highest grade. The washing process at the Konga mill is very intensive, with another grading after fermentation based on density before the beans are soaked again and spread out to dry. All the sorting helps ensure that any size or density differences between the small-holders' coffees are accounted for, resulting in a lot that gives a consistent representation of the growing region's unique flavors.

This particular washed lot has a real nutty taste, in a good way! We taste smooth almond notes, entwined with some orange citrus flavors that give the cup a little zing without the full-on lemon acidity that sometimes shows up in washed coffees. We also love the floral quality of the cup, which reminds us of orange blossoms and jasmine. When you're brewing up a cup of Konga Sede, be sure to breathe deep and appreciate the bouquet of aromas it presents. Taste and smell are intimately connected, and you'll want to use as many senses as you can to enjoy this great Ethiopian coffee. Cheers!