KONGA NATURAL GRADE 1 SOE Ethiopia

Cup Profile

Coffee Notes

Purchase

Aroma:9.0Lavender, Jasmine, Stone Fruit 

Body:9.0Juicy 

Flavor:9.0Bing Cherry, Blackberry 

Sweetness:9.0Milk Caramel, Peach 

Aftertaste:9.5Cocoa, Tangerine, Blackberry 

Acidity:8.0 

Roast:5Medium 

This is a bright and playful espresso with big notes of bing cherry and juicy body that mellows and softens into a pleasant and lingering cocoa finish.

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The Story

Our Konga Natural Grade 1 has received 94 points from Ken Davids at Coffee Review!

This gorgeous Ethiopian coffee is produced at the Sedie station in the famous Yirgacheffe region of the Sidama province. It consists of heirloom coffee brought in from many farmers who on average each own two hectares of land. Most natural coffees from Ethiopia are never sorted above Grade 3. This coffee is a rare Grade 1 Natural, boasting minimal defects and a beautifully clean and bright bean.

Dry processed coffee is the oldest method of processing coffee. However, producing a high quality natural coffee is extremely difficult, because the farmer must let the cherry ferment to impart the fruit flavors from the cherry into the bean. Workers must constantly rake and turn the coffee throughout the fermentation process to ensure that the drying and moisture content of the coffee is even and without any defects. The result of the natural process is a sweet and fruit forward profile.

At the Sedie Station, there is a selection procedure before drying to ensure that only ripened red cherries will be processed. This extra step ensures that the best quality comes through beautifully in the cup. The cherries are dried on raised beds for a period of 15-20 days, depending on the weather conditions. In general, the temperatures during the day are in the upper-70's and in the mid-60's at night.

For more info, check out the Dialing in Our Espresso Guide.

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