Ethiopian Konga coffee is one in a network
of cooperatives belonging to YCFCU (Yirgacheffe Coffee Farmers Cooperative
Union). This in a true heirloom coffee. Heirloom coffees are direct
descendants of the Bourbon and Typica cultivars of arabica. So why
call it "heirloom"? It is an interesting subject. In Ethiopia,
it is estimated that there are between five and ten thousand coffee
varietals growing wildly in forests. These are all called "heirlooms"
because none have actually been studied and given their own classification
bases on their genetic uniqueness. Konga is comprised of heirloom
verticals that are carefully chosen from the forest and transplanted
to small "farms" (more like small gardens). This adds
a layer of selection to the incredible complexity that is available
among wild coffee plants. This also means "Konga" is more
likely to change in character not only from year to year, crop to
crop, but also bag to bag!
Citrus (pink grapefruit), berries jasmine, chocolate, malt. Sweet
lemons as it cools in the cup. Smooth body.
It would be unfortunate to pay a premium price for these beans,
then to dark roast them. Anywhere between City and City +.