Ethiopia

This fully washed coffee comes from the Konga Sede washing station in Yirgacheffe, Ethiopia, and celebrates the endangered Ethiopian wolf. Grown at 1,800–1,900m, it features heirloom varietals processed with care. Expect a refined cup with bright citrus, stone fruits, sweet chocolate, and floral notes like jasmine and bergamot.

Tasting notes: Pear, lemon, marzipan, light floral

Country: Ethiopia

Region: Konga, Yirgacheffe

Altitude: 1900m - 2100m

Varietal: Ethiopia Heirloom

Process: Fully Washed

Roast: Medium light (Agtron 65)

SCA Cupping Score: 82.75

Konga Sede - A Celebration of Ethiopia’s Coffee Heritage

This exceptional fully washed coffee is sourced from the Konga Sede washing station, nestled in the Yirgacheffe district of Ethiopia. Owned and operated by husband-and-wife duo Frehiwot and Gisaw Mekonnen, this station processes cherries from local smallholder farmers who are cultivating coffee at elevations of 1,800–1,900 meters above sea level.

The station is equipped with 10 standardised fermentation tanks and 215 drying beds, ensuring meticulous processing. Coffee trees in the area thrive under the natural shade of Cordia and Acacia trees, with predominant heirloom varietals locally known as Kumie, Diga, and Wilsho.

In Honor of the Ethiopian Wolf
This coffee is named in tribute to the Ethiopian wolf, also known as Ky Kebero in Amharic. As Africa's most endangered carnivore and one of the world's rarest canids, only about 500 individuals remain in the wild, with the largest population found in the Bale Mountains near Yirgacheffe. For each sack of this coffee sold £10 is donated to the Ethiopian Wolf Conservation Programme.

The Process
This coffee undergoes a traditional fully washed process, reflecting generations of expertise. Handpicked ripe cherries are carefully selected, de-pulped on the day of harvest, and fermented for 36–48 hours. The beans are then washed in clean water grading channels to remove mucilage before being sun-dried on raised African beds for 12–15 days.

During drying, parchment is turned regularly for even moisture loss and protected from the intense midday sun, rainfall, and humidity. Once dried to the ideal level, the coffee is transported to Addis Ababa for dry-milling, grading, sorting, and export preparation in GrainPro bags to preserve freshness.

A Flavourful Experience
Yirgacheffe coffees are renowned worldwide for their distinctive profiles, and this lot exemplifies why. The region’s high altitude, fertile soils, consistent rains, and deep-rooted coffee traditions contribute to the exceptional quality. Indigenous heirloom varietals, unique to Ethiopia, impart extraordinary flavour notes.

In the cup, expect vibrant citric acidity, sweet stone fruits, and undertones of chocolate. Floral and herbal notes like jasmine, lavender, bergamot, and hops elevate the experience, making this a truly refined and memorable coffee.