We really rate this Yirgacheffe, Kebel Woreda Konga G1, Natural, Heirloom coffee…
In fact it’s so good we have been putting through the roastery machines for a week or two whilst Sam Dunford decides if it will feature as his UKBC 2013 comp espresso…
At 1800 – 2000 metres in the Wote Konga sub-region of Yirgacheffe, Ethiopia this is farmed by some 650 farmers.
Ripe cherries are delivered to Kebel Woreda Konga mill, where cherries are graded and then placed onto raised drying bed. 6-8 weeks later, the beans are de-hulled. The beans are then transported to Addis in parchment, then milled prior to shipping.
In the cup: raisin, prune and tamarind paste, all squashed into a shot, plus a dry coco finish.
Guest this coffee in your business here (wholesale):firstname.lastname@example.org or 01454 228 457
Order for home brew use here
photo: Yirgacheffe, Kebel Woreda Konga
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