Ethiopia Yirgacheffe Konga

Sourced from the high-altitude hills of the Konga Cooperative within the renowned Yirgacheffe region, this coffee is born from a network of 2,400 dedicated smallholder farmers—each committed to the utmost care and clarity in processing. Grown at 1,900–2,300 meters above sea level, these heirloom varietals were originally selected from Ethiopia’s native forest and transplanted in small garden-plots, lending the beans a depth of heritage and complexity seldom matched. After hand-sorting to weed out unripe and overripe cherries, the coffee undergoes a careful wet process: pulped, fermented for 24–36 hours, washed, then dried slowly for one to two weeks on cloth drying beds — the traditional African method that preserves delicate nuance and clarity.