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Torréfacteur Neon Coffee Roasters

Wote Konga - Ethiopia - Natural Heirloom Varieties

Wote Konga - Ethiopia - Natural Heirloom Varieties

$19.00 USD
$19.00 USD
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Shipping calculated at checkout.

250g

Region: Wote Konga, Yirgacheffe

Flavour notes: pomegranate, apple, rose

Variety: Heirloom Varities

Altitude: 2200m

Story
Konga is a village in Ethiopia’s Yirgacheffe district, part of the Southern Nations, Nationalities Peoples' (SNNP) region. Yirgacheffe has earned a global reputation for producing some of the most complex and sought-after coffees in the world. Its high elevations of up to 2,200 meters, fertile soils, consistent rainfall, and generations of local knowledge create ideal growing conditions. Known especially for its clean, floral, and acidity-driven washed coffees, as well as sun-dried lots bursting with fruit and berry flavours, Yirgacheffe is regarded as a benchmark for quality and distinction.
In Konga, about 600 smallholder farmers, each typically managing less than a hectare of land, deliver freshly harvested cherries to a privately owned communal wet mill in Wote. Farms here resemble “coffee gardens,” interplanted with crops like bananas, and usually hold fewer than 1,500 trees per hectare. With most trees yielding just 100–200 grams of green coffee annually, the work is highly labour-intensive. Farming is largely organic by default, with composting widely practiced, although pruning is less common.
The coffee itself is made up of a diverse mix of cultivars, collectively known as Ethiopian Heirloom. These varieties trace their lineage back to Ethiopia’s native coffee forests, consisting of countless local Typica hybrids alongside newer improved strains. Together, these unique genetics, combined with the region’s terroir and traditional farming methods, produce coffees that are celebrated worldwide for their unmatched clarity, vibrancy, and complexity.

Transparency

SCA Cup Score: 88.5

Quantity Purchased:30kg

Free On Board: 4.01 USD/lb

Free On Truck: 7.05 USD/lb

Fermentation: Natural
Farmers selectively handpick coffee cherries and deliver them to the washing station. At the station, employees hand sort incoming cherry to remove any under or over ripe, or damaged cherries.
The selected cherries are then laid out to dry in thin layers on raised beds for approximately 21 days. The station has 89 drying beds and each bed is marked with a code that makes it simple to keep track of traceability and processing status.
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