Photo courtesy of Beansmith Coffee.
Our notes:
The washed lot of our two Ethiopian offerings is light and shimmery, with deep, complex undertones. We taste notes of ripe peach, bergamot, and sweet chocolate on the finish. This coffee is a luxury to roast and a treat to drink. Enjoy!
Importer's Notes:
Konga is about four kilometers south of the town of Yirga Cheffe and nearby both Harfusa and Biloya. We've always liked the Konga micro region of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stonefruit flavors of peach and apricot.
One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee. The cross pollination of genetics is totally amazing and when I saw this Donkey with Zebra stripes, I thought that this was this concept in a picture. - Jason, Cafe Imports
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