Origin

Konga, Yirgacheffe, Ethiopia

The Konga Washing Station, located in Ethiopia's renowned Kochere region within the Yirgacheffe zone, is celebrated for producing exceptional coffee. Situated at elevations of 1,800 to 2,200 meters, the area’s high altitude and cool climate contribute to the slow maturation of coffee cherries, resulting in a complex flavor profile. The volcanic, mineral-rich soil in Kochere supports the growth of healthy coffee plants, which are typically heirloom varieties of Arabica, known for their bright acidity, floral notes, and fruit-forward characteristics. At the Konga Washing Station, only the ripest cherries are handpicked before being depulped and fermented to remove the mucilage. The beans are then meticulously washed and spread out on raised drying beds, a traditional Ethiopian method that ensures even drying and prevents defects. This process, which can take up to 15 days, results in a coffee with vibrant acidity, notes of citrus and berries, and a clean, silky mouthfeel with a sweet finish. The Konga Washing Station is not only vital to the local economy, providing seasonal employment and enabling smallholder farmers to access the international specialty coffee market, but it is also moving towards more sustainable practices, such as water conservation during processing and organic farming methods. This ensures the long-term viability of coffee production in the region. The Konga Washing Station exemplifies how traditional Ethiopian methods, combined with ideal growing conditions, produce some of the most sought-after coffees globally, making it a key player in the specialty coffee industry.