Konga is one of the famous and highly regarded mills in Yirgacheffe, and this coffee offering comes from small farmers organized around the mill. This is a Grade 1 Natural Ethiopia, which is rarely seen, and impeccably sorted. There are a blend of varietals in this lot, but the majority cultivar is Mokka, and you can tell because when I first tasted it, I thought I was drinking a Yemen. It has that malty-hops character, with chocolate and fruit (mostly raspberry), and a creamy mouthfeel. It's not necessarily what you think of for your typical Ethiopia coffee because it isn't as floral and sweet as you are expecting. But if you like Yemen coffee, this will hit the spot. The bready/hoppy flavor with the fruit is one of my favorite coffee taste profiles.
Because this is a natural (dry) process coffee, we are roasting it lightly -- just a few degrees past the 1st cracks. Natural Ethiopia beans as a rule are tricky to roast and get just right, but this one is more forgiving than most. We've tried a few different roasting curves and not found much difference in the end result. This should make it particularly attractive to home roasters.
US Arrival August 2018
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