Konga is about four kilometers south of the town of Yirga Cheffe and nearby both Harfusa and Biloya. Between 6-10 thousand un-identified heirloom varietals make up coffee production in the area, contributing to the wonderfully complex flavors in Ethiopian coffees.
-Light Roast (City+).
-Medium body, sweet dried fruit, blueberry, coffee pulp, and a wonderful floral aroma.
Size: 12 Ounce Bag with Degassing Valve
Region:Yirgacheffee Gedeo Zone Konga
Producer / Farm: Small Holders
Elevation: 2000 to 2550 Meters
Process: Natural Process (AKA Dry Process, where coffee is dried in the fruit), Dried on Raised Beds
Suggested Brewing Methods:
Drip, Aeropress, French Press, Siphon, Pour-over