Processing: Natural process on raised African beds
Tasting notes: Floral, sweet berries, fruity with hints of lemonade
Roast level: Medium
Konga is about four kilometres south of the town of Yirga Cheffe and nearby both Harfusa and Biloya. We've always liked the Konga micro-region of Yirgacheffee for both its strong citrus and supportive stonefruit flavours of peach and apricot and when this is combined with processing as a natural, the result is sweet berries and lemonade like acidity. This coffee is processed by the wet fermentation method for 6 hours then post fermentation wash. 24-hour pre-dry then dried on African beds for 7-10 days
We roast-to-order at our dedicated roasting facility every Tuesday/Wednesday and deliveries go out every Thursday*. Orders that reach us by Monday will be shipped out on Thursday in the same week. For orders that reach us Tuesday onwards, they will be shipped out the following Thursday.