Yirgacheffe Konga Wetmill Natural G1Coffee Beans
Origin
- Region: Ethiopia Yirgacheffe
- Variety: Heirloom variety
- Process: Natural process
- Roast: Light Roast
- Altitude: 1850 to 2050 meters
- Sample Batch:
- Grower:
Flavor Notes:
Flavor notes: citrus, honey, cream, juice-like mouthfeel
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Medium
- Acidity:Medium
- Body:Average
- Bitterness:Slight
- Aftertaste:None
- After Cooling:None
Yirgacheffe Konga Wetmill Natural G1Coffee Bean Intro:
Coffee growing region
Konga Cooperative
Konga Cooperative is located in the Gedeo zone, a few kilometers south of Yirgacheffe town, within the Yirgacheffe coffee growing region. The cooperative takes its name from the nearby Konga River and the local Konga village.
The Konga Cooperative sits at an altitude above 1800 meters, with the harvest season running from October to February each year.
The Konga Cooperative is part of the YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) and joined in 2002. According to data from the YCFCU website, the cooperative has 2,292 member farmers cultivating coffee on 3,361 hectares of land. It also holds Fair Trade and organic cultivation certifications.
Woter Konga Processing Station
The Woter Processing Station is located within Konga village in Yirgacheffe. Woter is the name of the river that flows through the station, and the water used in processing comes from this river.
The Woter Processing Station collects coffee cherries from around 600 to 700 local farmers. On average, each farmer owns less than one hectare of land, with fewer than 1,500 coffee trees planted per hectare. These coffee trees are intercropped with other crops such as sweet potatoes, mangoes, and avocados.
Coffee variety
The variety of these coffee beans is listed as "Heirloom." Most Ethiopian coffee varieties are labeled with this term, mainly because there are so many different ones. Ethiopia is like a natural gene bank for Arabica, with an immense variety of types. On one hand, identifying and classifying them is difficult, and on the other, the Ethiopian government chooses not to publicly disclose detailed information about these varieties for protection reasons.
In Ethiopia, most coffee grows in the wild or semi-wild state—in fields, backyards, or under forest canopies. When the coffee cherries ripen, farmers collect them together for processing. In reality, this creates a mix of many different natural variants. Since these fruits grow under the same terroir, they develop certain similar flavor profiles, which form the foundational framework of the region’s coffee flavors.
Ethiopia has nearly 2,000 recorded coffee varieties, including 1,927 native varieties and 128 introduced ones. So just in terms of appearance, Ethiopian coffee varieties are like a “grand garden”—with all kinds of shapes: long, short, thin, fat. This is also why Ethiopian coffee beans often vary noticeably in size.
Roast profile
Agtron bean surface color value is 81.8, bean core color value is 90.0
Follow the official account and sendRead Full Article Free
Region Intro:
Yirgacheffe (specialty production region): altitude 1,800-2,000 m | garden coffee system |
Yirgacheffe is part of the Sidamo production region, but because of its unique flavor it was separated out on its own. Besides the small town of Yirgacheffe, it also includes three surrounding sub-regions: Wenago, Kochere, Gelena and Abaya. Therefore, in the new Yirgacheffe grading system, Yirgacheffe A, Wenago A, Kochere A and Gelena/Abaya A are more expensive than the B grade of the same name.
Brewing Tips:
Recommended brewing method: pour over
Filter: v60
Water temperature: 90-92°C
Coffee dose: 15 grams
Brew ratio: 1:15
Grind size: medium-fine (80% passing through a No. 20 sieve according to Chinese standards)
Brewing technique: pulsed pour
Start with a 30-gram bloom for about 30 seconds. Pour 125 grams of water in small circles centered around the coffee bed. At the first sign of the water level dropping and about to expose the coffee bed, continue pouring to reach 225 grams total. Remove the filter when the water level is about to expose the coffee bed again. (Timing starts at the bloom.) Total brew time is 2 minutes 00 seconds.
