[Premium] Blagu Coffee Roasted Ethiopia Konga – Light Medium Roast – 250g

We have Ethiopia to thank for coffee. It’s the birthplace of the bean, which still grows wild there in resplendent diversity. In fact, it’s the region’s botanical variety that makes Ethiopian coffee so special, bestowing beans with a distinctive appearance and aroma—long and slightly curved, with a beautiful floral scent that reminds some of jasmine blossoms. Ours comes from Konga, where we find special lots that best exemplify these qualities.

Follow the Blagu lady to the rustic, peaceful Ethiopian villages. A place where great coffee beans are produced.

Konso village on the side of a mountain. Southern-central Ethiopia.

Konso village on the side of a mountain. Southern-central Ethiopia.

Konga is about 4 kilometers south of the town of Yirgacheffe. Konga is known for its strong citrus and supportive stone-fruit flavors of peach and apricot, and when combined with dry processing, the result is dried cherry, cranberry, and lemonade-like acidity.

Ethiopian heirloom varieties are chosen from the forest and transplanted to small gardens, adding a layer of selection to the incredible complexity available among wild coffee plants.

Farmers hand-sort for unripe and overripe cherries. Coffee is pulped with a 5-disc Agaarde pulper and wet fermented for 24 to 36 hours. After sorting based on density, the fermented coffee is washed in clean water before being dried for one to two weeks on cloth drying beds. Workers cover the coffee with plastic at midday and at night. Once dried, the coffee is screened 14 and up.

Let’s see what we have in a cup of coffee
Cupping Profile: Dried Blueberries, Caramel, Raisins, Blackberries, Jasmine

Region: Yirgacheffe
Growing Altitude: 1900-2300 masl
Varieties: Heirloom
Milling process: Washed
Body: Smooth
Roast level: Light-Medium

Brewing method to fully exploit the flavor: Pour-over, Chemex.