Ethiopia Konga is sourced from the renowned Konga Kebele in the Yirgacheffe District of Ethiopia’s Gedeo Zone — a region celebrated for producing some of the country’s most vibrant and expressive coffees.

Grown by around 800 small-scale farmers, this coffee comes from heirloom coffee varieties cultivated on small family farms averaging just two hectares each. Sitting at elevations of 1,800–2,000 MASL, the farms benefit from rich red-brown soil, high rainfall, and steady temperatures that create ideal growing conditions for slow ripening cherries and layered flavour development.

The coffee is shade-grown, allowing the fruit to mature gradually and develop greater sweetness and complexity. Harvest takes place from mid-October through to late January, with ripe cherries delivered directly to the local processing station.

Once received, the cherries are carefully sun-dried on raised beds for 15–21 days. They’re regularly raked throughout the day to ensure even drying, covered during the hottest part of the afternoon to protect them from harsh sunlight, and wrapped overnight to shield them from rain.

In the cup:

The result is a bright and fruit-forward cup with notes of red apple, orange and a peach aftertaste.