Just south of Yirga Chefe town lies the Konga zone, famous for producing some of the the very best coffees in the region. This washed coffee is a sweet, juicy peach like grade one coffee that represents the very best of the region, and is made up of coffees from a handful of washing stations in Konga. It came to Artisan Roast via the ECX platform (the Ethiopian Commodities Exchange) an auction system that handles over 80% of all Ethiopian coffee.
As with the traditional processing route small holders families supply ripe red cherry from their coffee trees to the local washing station for pulping and processing. The mill then pulps, ferments, channels and soaks coffee over a period of three days before drying it on raised beds for two to three weeks. This traditional processing serves the coffee very well and Yirga Chefe coffee has a tendency to keep its unique characteristics much longer than many other producing regions across the worlds.
This coffee from Konga is a classic grade 1 Yirgacheffe - phenomenally clean in the cup allowing the intense perfumed jasmine aroma, along with stone fruit flavours of apricot and peach to shine. This particular coffee has a full juicy sweetness that balances the complex citrus and red grape like acids while accentuating the apricot like flavour very well. Underlying these attributes is a hint of vanilla and an oolong tea like mouthfeel that brings all the taste and flavour components together with a final note of class.