Aside from its near-legendary status as the “birthplace” of Arabica coffee, there is much to love about Ethiopia as a producing nation, including the incredible diversity of flavor and character that exists among microregions.
Konga is about four kilometers south of the town of Yirga Cheffe and nearby both Harfusa and Biloya.
Coffee within the Konga micro region of Yirgacheffee often its strong citrus and supportive stonefruit flavours.
This coffee is processed using wet fermentation for 6 hours then post fermentation wash 24 hour pre-dry, Then
dry on african beds for 7-10 days.
Years Partnered with Axil:5