Ethiopian Yirgacheffe Natural Org. Gr. 1 – Konga Dinkinesh

Description

Konga is part of Yirgacheffe, one of 8 woredas, or districts, that together comprise the dense and competitive highland zone of Gedeo. The entire Gedeo zone is in fact often referred to as “Yirgacheffe” thanks to the notoriety of this particular district. Konga is centrally located among Yirgacheffe producers, being just a few kilometers south of the town of Yirga Chefe itself—a surprisingly small community given its mythical stature as one of the world’s most gifted coffee landscapes. As a coffee terroir, this part of Gedeo has for decades been considered a benchmark for beauty and complexity in arabica coffee—known for being beguilingly ornate and jasmine-like when fully washed, and seductively punchy and sweet when sundried–and hardly requires an introduction.

Dinkinesh employs 12 pickers each harvest for cherry collection. Cherry is delivered throughout the day during harvest, where it is inspected and sorted for acceptability based on ripeness and uniformity. Once received, cherries are moved directly to the drying tables where they spread in a single layer to dry in the sun. The full drying process normally takes 3 weeks.

Tasting Notes: A wonderful exotic single origin drinker. Tasty from light to dark but best at a light roast point. Fruity and floral, sweet edged, pulls a little balance with a chocolaty tone. The fruitiness comes off a bit more tropical than red fruit although depending on roast point, one can taste either. The Aromatics are wonderful, nothing like a stellar Ethiopian Natural to give the nose some joy. Got to keep it pretty light to see these awesome more fruity tones, even at a stronger medium roast they mute up quite quickly. Medium to dark is far less exotic but still makes a mighty fine cup, more semi-sweet chocolate and spice with hints of buzzy acidity and a slightly smoky finish.

Roasting Notes: A joy in the roaster but a bit higher chaff for sure. A wonderful screen, roasts nice and even. Wait for the expansion in size, give it just another second and cool it out. One does have to hit first crack but just slightly after is quite tasty. A rare bean to taste pretty awesome at a traditional light roast. For drip or pour over, 12-24 hours later is tasty, espresso or fuller roasts, get a little longer setup on it.

Processing Detail & Quality Control

The vast majority of coffee processing in Ethiopia is centralized due to complete lack of infrastructure or efficiencies at the farm level, but larger plots like Dinkinesh allow for greater personal control. Dinkinesh Hirbaye’s farm is 8.2 hectares in size, enormous compared to the average 1 hectare or less belonging to most coffee producers in the Yirgacheffe district. 

Once cherries have been thoroughly dried and rested, the dried fruit is hulled from the coffee seed locally, and then transferred to Addis Ababa, Ethiopia’s capital. In Addis the coffee is dry-milled by Konga Trading PLC, using modern color sorting equipment and a fleet of trained workers who repeatedly hand-sort the coffee for export. Takele Mammo, the founder of Konga Trading, was for many years the manager of Ethiopia’s Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), one of Ethiopia’s highest quality exporters and supply chains for Fairtrade and Organic certified coffee. During his time with the union, Takele, in partnership with Royal, regularly facilitated select individual farmer exports together each year from within the cooperative union structure. It was considered very unusual at the beginning, but over time this effort laid the groundwork for what is now a robust demand for unique, small-farm coffees from Ethiopia’s most famous specialty area.