Yirgachefe 1 Konga – Limited Edition Bean

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  • limited-edition-bean

Yirgachefe 1 Konga – Limited Edition Bean


“Genteel jasmine aroma, coupled with an unmistakable lemongrass brightness.”

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Let’s all do the Konga.

Do the Konga while you can.

There’s one thing you need to know about the Yirgachefe region of Ethiopia; its washed coffees produce some of the most genteel brews you’ll ever come across. And this Konga is at the front of the line.

When you first taste it, the words bound to be dancing on the tip of your tongue will be elegant, delicate, and most definitely floral.

It has a heady jasmine aroma – coupled with an unmistakable lemongrass brightness. Smooth bodied and almost tea-like, Yirgachefe 1 Konga is an inspiring and fruity little number.

A little about Yirgachefe

The Yirgachefe region lies like an island in the middle of Sidamo région about six hours drive from the capital Addis Ababa. The Kebel Konga mill is in the Wote-Konga sub-region of the Yirgachefe district, about 6km east of Yirgachefe town.

This coffee is grown from the varietals known as Ethiopian Heirloom. They are the wildflower varieties, descended from the natural coffee forests of south-western Ethiopia. Each village has its own variety, handed down from generation to generation, and shaped by the soil, elevation and climate.

Sold through the ECX (Ethiopian Commodity Exchange) system, this particular Yirgachefe Konga has been classified as a Grade 1 coffee.

The ripe cherries are delivered to the Kebel Konga mill from smallholders and co-operatives in the area, where they are graded, sorted, de-pulped and then fermented underwater for between 36-48 hours, depending on temperature, humidity and whatnot.

Compared to other African countries, the fermentation process in Ethiopia can take a wee bit longer. This is because Ethiopia’s more northerly latitudes makes for cooler temperatures, especially in the country’s highlands.

Parchment is sorted in washing channels, and placed onto raised African drying tables. The drying period generally lasts for up to two weeks, although standard drying is 7-10 days, until moisture level reaches 12% or lower.

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Ground for Filter Machine, Ground for Cafetière, Ground for Aeropress, Ground for Chemex, Ground for Stove Top, Ground for Espresso Machine, Whole Bean

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