Yirgacheffe - Ethiopia
**ALL COFFEE IS ROASTED TO ORDER**
What does that mean? We want our customers to get the freshest possible coffee so we don't roast it until you order it.
The Konga cooperative is one in a network of cooperatives in the Yirgacheffe region belonging to the YCFCU (Yirgacheffe Coffee Farmers Cooperative Union). Its 2,400 smallholder members distinguish themselves with their impeccable attention to detail in processing and coffee production.
Ethiopian heirloom coffee bean varietals are chosen from the forest and then transplanted to small gardens, adding to the incredible complex flavor profiles available among wild coffee plants.
Farmers hand-sort for unripe and overripe cherries. Coffee is pulped with a 5-disc Aagaarde pulper and wet fermented for 24 to 36 hours. After some sorting based on density, the fermented coffee is washed in clean water before dry processed for one to two weeks on cloth drying beds. Workers cover the coffee with plastic at midday and at night.
As part of the cooperative's mission to give back to its community, it recently renovated buildings at a primary school and outfitted it with new supplies.
Region: Woreda Zone, Gedeo, Yirgacheffe
Elevation: 1,850-1,950 meters
Varieties: Indigenous Heirloom
Cup profile: Grapefruit, jasmine, berries, chocolate