Our last Ethiopian coffee for the season has arrived. Yirgacheffe coffees are known for their floral and citrus quality.
Coffee from Konga is typically grown on a very small scale in the garden of the producers, where it is intercropped with other subsistence crops. The village has a couple of wet mills where farmers can sell their coffee cherries. This washed coffee was processed by Konga Cooperative. During processing, the skin of ripe cherries is physically removed using a pulp machine and water. The mucilage around the parchment is removed during the fermentation process. Once fermentation is completed, the parchment is thoroughly washed with clean spring water to remove all traces of fermented mucilage. At Konga, the parchment is dried on African raised beds under shade for 10-12 days. This gives the coffee stability and longevity of flavour.
Espresso Recipe: 1:3 ratio In: 20 grams dry dose Out: 60 grams beverage weight output Time: Contact time of 26+ seconds
Filter Recipe: 1:17 ratio In: 20 grams dry coffee Out: 335 grams brewing water Time: 3:00-3:30 minutes