- Light Roast
- Chrysanthemum, Lemon, Blueberry
The origin of Coffee is shrouded in mystery but believed to have begun in Ethiopia, where heirloom varieties still grow wild in forests, but also literally in people’s backyards.
Each coffee region in the world has its own particular way to grow and process coffee. Konga is about four kilometers south of the town of Yirgacheffe. This microregion within Yirgacheffe is particularly known for its citrus and stonefruit flavors. Farmers from around the region deliver their coffees to the station where it is weighed, pulped, and dried. After drying, the coffee is rested and then the parchment is hulled, and once again hand sorted as green coffee. Being very close to Yirga Cheffe town, the Konga area also acts as a sort of a central hub for coffee in the region.
Tadelech Lole is a female producer with a small piece of land. More enterprising than many of the other townsfolk, she has decided to work with us directly to export her coffee. This is her second year of export.