Konga Sedie Ethiopia

€ 12.00

CUP SCORE 88.75 (scaa cup protocol)

Blueberry jam, mulling spice, lime

suggested for espresso and filter

 

PLEASE NOTE
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1

 

Technical detail

Several farmers          Ethiopia     
Producer             Country
 
  Yirgacheffe           2000 masl
 Region/Zone          Elevation   

 

      Natural               Heirlooms 
Pulping process       Cultivar    

 

    January 15                July 15    
     Picked in              Landed in

 

      6000 kg              GrainPro bag
     Lot size                Arrived in
                                     Self-made
   Rubens Gardelli     drum roaster
  Roast profile by    Roasted on

 

 THE STORY BEHIND

This coffee is produced in the Yirgacheffe region, which is situated in the Sidama province. Approximately 800 farmers that live in the Konga district grow coffee on their small plots of land, and bring it to the Sedie washing station. On average, each farmer owns about 2 hectares of land that are planted with coffee trees. Besides growing coffee, these farmers also grow additional subsistence crops like false banana and fruit trees, some of them even raise cattle. All the picked cherries are processed at the Sedie station. The cherries must first go through a selection procedure to ensure that only the ripened red cherries will be processed. Natural coffees are then immediately dried on raised beds. There are about 145 raised beds at Sedie. They are constructed with wood, mesh wire, jute bags and shade nets. The drying process takes between 15 and 20 days, depending on the weather conditions. It’s essential for the air to be able to circulate to optimize the drying process. When the coffee beans have reached a moisture percentage of 11.5-12%, they are stored in a local warehouse before being transported to Addis Abeba.