Description
This cup is coming from 800 farmers living in Konga a village near the Yirgachefe District of the Gedeo Zone within, Ethiopia.
Farmers deliver ripe cherries to the Konga coffee station which is owned and operated by Mekuria Mergia. Ripe cherries are carefully sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours (slightly longer than average) and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process.
Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled, screened, and bagged prior to export.
Tasting Notes: A very pleasant and bit milder cup of Joe (at least for an Ethiopian). A peachy like acidity upfront, slight floral and citrus fading into a more chocolaty cup profile with a little lingering herbal spice note that sticks in the aftertaste. Turns a bit higher acidity at the very light roasts and is more citric and fruity but will bring out the earthier side of the chocolaty notes. Darker roasts will mute up the fruit tones and acidity leaving a bit thicker bakers chocolate note and roasty tones with a hint of that classic Yirg spice.
Roasting Notes: Ethiopians are generally between 1st and 2nd crack coffees. Decently too light or dark and one loses the exotic tones and balance. Although mostly in Ethiopia, they roast coffee slowly and very dark, they also tend not to do awesome pour-overs with them. Best balance in this cup was achieved about half way between first and 2nd crack, a nice medium roast, can be tailored to personal preference.
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