Konga is about four kilometers south of the town of Yirgacheffe, and year after year they deliver exceptional coffees with citric and stone-fruit profiles. The washed processing results in a delicate cup, allowing for it’s origin-centric floral notes to come out.
It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands of Ethiopia, the origin of coffee: We are happy to share yet another one with you all.
Notes of apricot, honey, hazelnut & cacao nibs
Roasters Notes
The Konga Sede has an average density and average moisture content, therefore it roasts very well with our standard approach to washed coffees. 
We aim for around 10.20min roast time, Maillard being around 2.40min and 1.10min in development.
This coffee was roasted on a Dietrich IR12.

Ethiopia Konga Sede Filter

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Ethiopia Konga Sede Filter

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