Tasting Notes: Smooth body, lemony sweet acidity, and cane sugar and lemony aroma.
Ethiopia, the birthplace of coffee, is where coffee accounts for more than half of Ethiopia’s export earnings. This lot from YCFCU displays the hard work and dedication of one particular coop within that organization, the Konga Cooperative.
These 2400 smallholder farmers distinguish themselves in their impeccable attention to detail in processing. Ethiopian heirloom varietals are chosen from the forest and transplanted to small gardens, adding a layer of selection to the incredible complexity available among wild coffee plants. Farmers hand-sort for unripe and overripe cherries.
As part of the cooperative’s mission to give back to the community, Konga renovated buildings at a primary school and outfitted it with new supplies.
Owner, John Clark, visited Konga in 2015 to see first hand how these coffees are grown and processed. You can read a little more about his trip to other farms in this region on this blog post.
Information courtesy of InterAmerican Exporters
Cooperative: Konga Cooperative, part of (YCFCU) Yirgacheffe Coffee Farmers Cooperative Union
Region: Woreda Zone, Gedeo, Yirgacheffe
Growing Altitude: 1900-2300 masl
Variety: Heirloom varietals
Harvest Period: October - February
Milling Process: Fully washed, dried on African beds
Aroma: Cane sugar, lemon
Flavor: Stonefruit, light spice, jasmine
Acidity: Lemony, sweet