DESCRIPTION: blueberry, pomegranate, dark chocolate
ZONE: Gedeo Zone
PROCESSING METHOD: Natural, dried on raised beds
ALTITUDE: 1850 - 2050 meters
VARIETALS: Heirloom Ethiopian
Ethiopia Konga Natural is 50% of our ‘Tis the Season roast. We are happy to feature it on its own. It is produced by small coffee producers organized around the Konga mill in the Yirgacheffe Zone of Ethiopia. Ripe cherries are carefully selected at the Konga mill and immediately placed on raised beds and dried over a period of 15 to 20 days. The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage during the drying process. The cherries are stored in a local warehouse after the moisture is reduced to between 11.5 and 12 percent, then transported to Addis Ababa where the coffee is milled, exported, and shipped to roasters like us.