Coffee

This outstanding offering comes from the Konga washing station, nestled in the Yirgacheffe region of Ethiopia. This coffee stands as a testament to the meticulous care and unwavering dedication of its owner, Takele Mammo, and the spirited collaborative efforts of the approximately 600 local smallholder farmers who deliver their freshly harvested cherries to the station. The washing station is strategically located in the heart of Konga, Yirgacheffe, spanning an impressive three hectares of land at a high elevation of 2,000 M. 

At the Konga washing station only ripe cherries are selected. Following pulping, the coffee undergoes a critical fermentation stage. It is submerged in washing tanks with clean water for an extended period, typically lasting between 48 to 72 hours. This longer, controlled fermentation allows for the full development of complex acids and sugars within the coffee. After fermentation is complete, the coffee is thoroughly washed to remove all residual mucilage.

Finally, the parchment coffee is spread out and carefully dried on raised African drying beds. This sun-drying process, which lasts for 10 to 13 days, is crucial for achieving the perfect moisture content and is where the final, nuanced flavors are locked into the beans. This meticulous attention to detail at every stage of processing ensures the development of the vibrant, celebrated flavor profile for which Konga coffee is known.