Ethiopia Konga

Natural processed coffee from the Konga microregion of Yirgacheffe, Ethiopia, grown between 1,780–1,870m. This coffee comes from the Sede Washing Station in the village of Sede, about 4 kilometres south of the town of Yirgacheffe.

Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders deliver their coffee in cherry to a nearby washing station, where it is sorted, weighed, and paid for. Cherries are delivered the day they are harvested, sorted for ripeness and quality, rinsed clean of dirt, then spread on raised drying beds and rotated constantly throughout drying, which takes an average of 8–25 days depending on the weather.

Farmers in this region typically do not use fertilisers or pesticides in the production of coffee.