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Konga Amederaro Supernatural (Ethiopia)
  • Konga Amederaro Supernatural (Ethiopia)

Ethiopia

Konga Amederaro Supernatural

Cup Notes: Pineapple, Passion Fruit, Lavender, Grape

This coffee is unapologetically bold! The Supernatural process unleashes an explosion of fruit-forward flavours, balanced by a bright, clean acidity.

Suggested for espresso and filter

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Details

Producer
Several small farmers
Country
Ethiopia
Terroir
Yirgacheffe
Altitude
2000 masl
Process
Special Process - Raised Beds
Arabica cultivar
Ethiopian Heirloom
Picked in
Nov. 2024 - Jan. 2025
Arrived in
August 2025
Shipped in
Jute + GrainPro
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster

THE STORY BEHIND

Konga Amederaro is a washing station located in the village of Konga, Yirgacheffe, at 2,000 masl. Supported by the nearby Toracho River, it works closely with around 1,890 local farmers who deliver their cherries daily. Thanks to its meticulous processing standards, Konga Amederaro has become one of the most respected stations in the region — achieving 7th place in the first ever Ethiopia Cup of Excellence and earning spots on the final table of the Taste of Harvestin 2018 and 2019.

Coffee here is grown by smallholders on tiny plots surrounding their homes — a style known locally as garden coffee. Farmers cultivate JARC and other Ethiopian heirloom varieties alongside enset (false banana), avocados, and papayas, which provide shade and food diversity. They rely on organic farming practices, using compost to nourish the soil and natural methods to protect plants, as access to synthetic inputs is limited.

Shade trees help regulate the microclimate and sustain biodiversity, while regular pruning — topping and removing lower branches — encourages healthy growth and better yields.

Konga Amederaro has also become known for its experimental spirit. Among its most innovative projects is the Supernatural process — a controlled, aerobic fermentation during drying that amplifies fruit intensity and showcases the remarkable potential of Yirgacheffe’s terroir.

THE VARIETY

Ethiopian Heirloom stands among the most treasured varieties in the world of coffee. Grown at high altitudes in Ethiopia’s lush, mountainous regions, it embodies the very essence of complexity and depth.

What makes this variety truly special is its wild, non-hybrid nature. Cultivated by smallholder farmers using traditional methods passed down through generations, each plant is a natural mix of countless indigenous varieties — a living expression of Ethiopia’s extraordinary genetic diversity.

The country’s unique terroir — volcanic soil, ideal altitude, and balanced climate — plays a key role in shaping the character of these beans. The result is a cup defined by its aromatic richness: bright fruit, delicate florals, and subtle spice intertwine with a silky body and lively acidity.

Often referred to as the birthplace of coffee, Ethiopia offers in its Heirloom varieties a return to authenticity — a reminder of coffee’s origins and its unmatched diversity. Every cup tells a story of heritage, nature, and craftsmanship that continues to inspire coffee lovers around the world.

THE FERMENTATION PROCESS

In Ethiopia’s traditional special natural process, coffee cherries are spread in a thin layer on raised beds and dried under the sun — slowly and evenly.
The Supernatural method, however, takes a different approach: cherries are placed in thicker layers inside semi-permeable boxes, where sunlight is gently filtered and airflow is carefully controlled. This environment extends the drying phase, encouraging a slow and steady fermentation of the cherries’ natural sugars.

To achieve balance and consistency, every stage is closely monitored. Temperature, Brix, and moisture levels are regularly checked, while airflow and ambient conditions are adjusted as needed to guide the process and avoid over-fermentation or mold.

Once the cherries reach the ideal moisture content of around 12.5%, they are rested in a cool environment before undergoing secondary processing — hulling, grading, hand sorting, and finally packing in GrainPro bags, ready for export.