Konga | Ethiopia Natural

Ethiopia Konga Natural

Sourced from the Konga Kebele in the Yirgacheffe District of Ethiopia’s renowned Gedeo Zone, this exceptional coffee is grown in ideal high-altitude conditions. Around 800 smallholder farmers cultivate heirloom varieties, each managing roughly two hectares of land. Together, these farms make up a collective growing area of approximately 1,600 hectares.

In the cup, this coffee is vibrant and expressive, showing notes of fresh orange, delicate red fruits, and soft florals. It’s a classic expression of Yirgacheffe’s bright, aromatic profile, shaped by the region’s unique terroir and the care of its dedicated producers.

Producer – Smallholder farmers from the Konga Kebele (neighbourhood)

Location – Gedeo, Yirgacheffe

Farm – 800 smallholder farms

Variety – Ethiopian Heirloom varieties

Altitude – 1800 - 2000 MASL

Process – Natural

Cupping  Notes – Berries, Citrus, Floral

Roast Level – Light

Suitable For – All Filter Brew Methods

Importer – Cofinet

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Disclaimer: Cupping notes are a guide based on what we tasted whilst cupping this coffee. Your experience may differ depending on brewing method.

About

Sourced from the renowned Gedeo Zone, specifically the Yirgacheffe District's Konga Kebele in Southern Ethiopia, this exceptional coffee thrives in an ideal growing Environment. This coffee is produced by 800 small-scale farmers who primarily cultivate heirloom varieties. These dedicated coffee farmers deliver their cherries directly to the processing station. Each producer owns a 2-hectare farm, contributing to a substantial total cultivated area of 1,600 hectares. These farms are nestled at altitudes ranging from 1,800 to 2,000 m.a.s.l where the fertile, well-draining, red-brown soil provides optimal conditions for coffee cultivation. The region experiences an average annual rainfall of 1,800-2,000mm and consistent temperatures between 20-25°C, ensuring uniform fruit development.

The variety

Heirloom is a catch-all phrase given to coffee varieties native to Ethiopia, many of which grow in the wild. There are thought to be over 10,000 different unnamed varieties. Many heirloom varieties begin life as a wild plant, and some are later brought to various specialty coffee farms across the country, where they are cultivated, harvested, and processed. JARC (Jimma Agricultural Research Centre) has also cultivated some heirloom varieties at their laboratory.

The Processing Method

Natural processing is the oldest and most traditional method used in Ethiopia. Ripe coffee cherries are dried whole in the sun on raised beds, turned regularly to ensure even drying and prevent over-fermentation. Once the fruit reaches around 10–12% moisture, the dried skin and pulp are removed, leaving the green bean ready for export.

Drying the coffee inside the intact cherry allows sugars and fruit compounds to soak into the seed, producing the bold, fruit-driven profile Ethiopia is known for. When done well, natural processed Ethiopian coffees are vibrant, complex, and unmistakably expressive of their origin.

Filter Recipe

This is a good starting point for all of our Filter coffees. Adjust Accordingly to your own preference.

Ground Coffee: 20g

Brewed Weight: 320g

Contact Time: 3-3:30 mins

Recommended Brewing Age

12+ days after roast date