Introducing our newest African single origin coffee, the Ethiopia Yirgacheffe Konga Sede. This coffee really packs a fragrance punch as it lingers stone fruit and berry notes in the air, backed up by bold flavours sure to impress fans of fruity coffees.
SINGLE ORIGIN COFFEE DESCRIPTION
Konga is a micro region about four kilometres south of the town of Yirgacheffe, and named after the local tribe, Konga Sede. This coffee is processed at the Konga washing station located near the Kebele (village) of Sede.
One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands of which some call the 'origin of coffee'.
This washed process lot is typical of Yirgacheffe Ethiopians, with notes of soft floral, apricot, blackcurrant and toffee in the finish.
COFFEE BREAKDOWN
ETHIOPIA YIGACHEFFEE KONGA SEDE 100%
Washed process - Ethiopia Heirloom varietals grown and hand picked at an altitude of 1800 - 2100 masl in Ethiopia's Yirgacheffe region.
IN THE CUP
FRESH BUTTER, SOFT FLORAL, APRICOT, HONEY, BLACKCURRANT, TOFFEE
ESPRESSO RECIPE
- DOSE - 21g
- YIELD - 34g
- TIME - 34s
- TEMP - 94°C
- RATIO - 1:1.6
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.