KONGA, YIRGA CHEFFE - DRY PROCESS (NATURAL)

These beans are from the Konga, Yirga cheffe region of Ethiopia- known for producing some of Ethiopia’s most distinct and complex coffees with floral aromatics and vibrant fruit character.

The Wote Konga station processes coffees grown by smallholder farmers at elevations near 2000 meters. This particular lot is dried on raised beds for 2–3 weeks and carefully sorted. The cup is full-bodied with notes of apricot, rose, and meyer lemon. The result is a balanced, fruit-forward coffee with a clean, lingering finish.

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coffee tasting notes: apricot, rose, meyer lemon

processing method: dry process (natural)

region: konga, yirga cheffe, ethiopia