The Region
Konga kebele (village) is located in Yirgacheffe district and processes cherries from local smallholder farmers cultivating between 1,800 and 1,900masl. The station includes 10 standardised fermentation tanks and 215 drying beds. Coffee trees are typically shaded by Cordia and Acacia and the predominant varietals are known locally as Kumie, Diga & Wilsho.
Over a number of years this region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of these coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup characterised by strong citric acidity, stone fruits, sweet chocolate and floral/herbal notes of lavender, jasmine, bergamot and hops.
