This is one of our favorite coffees this year! Right off the bat, it offers a sweet berry and milk chocolate aroma. The flavors become defined in the cup with delicate notes of blackberry, raspberry jam and lemon along with cocoa powder undertones.
The Konga mill is owned by Mekuriya Mergiya with 800 (roughly) contributing farmers. The average farm size is 1600 hectares with an altitude 1800-2000 M. Most of the coffee varietals at this mill are Ethiopian heirloom cultivars, taking up to 18 hours of fermentation. They dry on raised African beds for roughly 21 days. This natural process is a great factor in manifesting the delicious Ethiopian flavor we've all been accustomed to.
Cooperatives in Ethiopia belong to a union that is responsible for selling and exporting coffee. They also take care of dry milling and grading before exports. Most Yirgacheffe Cooperatives belongs to the Yirgacheffe coffee growers Cooperative union. The management of the Yirgacheffe Union is very hands-on, and is supportive to the growers, the Cooperative wet mills, as well as following up to buyers.