Coffee

This washed coffee is the result of diligent work at the Konga washing station, owned by Takele Mammo, in the Yirgacheffe region of Ethiopia. Approximately 600 local smallholder farmers deliver their ripe cherries to the station, which is situated at a high elevation of 2,000 meters. 

Why it tastes great: 

The long, controlled fermentation and high-elevation are key factors in this coffee's outstanding cup quality. This process unlocks a celebrated complexity, resulting in a cup characterized by a luminous, tea-like body and a sparkling acidity. The flavor profile is clean and vibrant.

If You Love This Type of Coffee, You Will Love This Washed Ethiopian:

- Coffees with bright, floral, and tea-like notes.

- Clean, vibrant cups with noticeable acidity.

- Ethiopian Yirgacheffe or Sidamo region offerings.

- Light roasts that highlight delicate and complex flavors.