This coffee comes from the Sede Washing Station in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe.
Aside from its near-legendary status as the “birthplace” of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; The varieties planted there have historically had more chocolatey, rich undertones.
Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, Washed or Natural.
Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing cooperatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia.
A top notch Ethiopian Natural Gr. 1. Top grade Ethiopians are always delicate as can be with an unrivaled flavor depth that you just do not see in any other coffees. This cup has an awesome jammy body chalked full of sweet red fruit notes, a little hint of floral acidity and a smooth chocolate balance that will leave most desiring another cup. As with most exotic cups, very dependent on roast. Most will like the light-medium cup profile but it may be a little too fruity and different for some. Right before 2nd crack is a little less exotic but equally as tasty.
This is a very versatile Ethiopian. At a lighter roast you will really taste the amazing hints of berry tones with a lot of lemon-grass and slight chocolate. A medium roast starts to convert that lemony acidity into further dark fruit while accentuating the chocolaty undertone quite well Darker you will loose some of the floral berry tones but will get a smoother cup with more dark, smoky tones and more of a cocoa finish.