Konga | Ethiopia Washed

Ethiopia Konga Washed 

Sourced from the Konga Kebele in the Yirgacheffe District of Ethiopia’s renowned Gedeo Zone, this exceptional coffee is grown in ideal high-altitude conditions. Around 800 smallholder farmers cultivate heirloom varieties, each managing roughly two hectares of land. Together, these farms make up a collective growing area of approximately 1,600 hectares.

In the cup, this coffee is vibrant and expressive, showing notes of fresh orange, delicate red fruits, and soft florals. It’s a classic expression of Yirgacheffe’s bright, aromatic profile, shaped by the region’s unique terroir and the care of its dedicated producers.

Producer – Smallholder farmers from the Konga Kebele (neighbourhood)

Location – Gedeo, Yirgacheffe

Farm – 800 smallholder farms

Variety – Ethiopian Heirloom varieties

Altitude – 1800 - 2000 MASL

Process – Washed

Cupping  Notes – Orange, Red Fruits, Floral

Roast Level – Light

Suitable For – All Filter Brew Methods

Importer – Cofinet

Download a Digital Tasting Card

Disclaimer: Cupping notes are a guide based on what we tasted whilst cupping this coffee. Your experience may differ depending on brewing method.

About

Sourced from the renowned Gedeo Zone, specifically the Yirgacheffe District's Konga Kebele in Southern Ethiopia, this exceptional coffee thrives in an ideal growing Environment. This coffee is produced by 800 small-scale farmers who primarily cultivate heirloom varieties. These dedicated coffee farmers deliver their cherries directly to the processing station. Each producer owns a 2-hectare farm, contributing to a substantial total cultivated area of 1,600 hectares. These farms are nestled at altitudes ranging from 1,800 to 2,000 m.a.s.l where the fertile, well-draining, red-brown soil provides optimal conditions for coffee cultivation. The region experiences an average annual rainfall of 1,800-2,000mm and consistent temperatures between 20-25°C, ensuring uniform fruit development.

The variety

Heirloom is a catch-all phrase given to coffee varieties native to Ethiopia, many of which grow in the wild. There are thought to be over 10,000 different unnamed varieties. Many heirloom varieties begin life as a wild plant, and some are later brought to various specialty coffee farms across the country, where they are cultivated, harvested, and processed. JARC (Jimma Agricultural Research Centre) has also cultivated some heirloom varieties at their laboratory.

The Processing Method

The classic washed process is typical for coffees grown in the Yirgacheffe region. After harvest, the cherry is removed and the beans are fermented in water for around 72 hours before being washed and dried. This controlled process removes all fruit from the seed, resulting in a cleaner and more precise cup profile.

Washed Yirgacheffes are known for their clarity, bright acidity, and layered florals. The distinct character of the origin shines through, and this style remains a benchmark for high-quality Ethiopian coffees.

Filter Recipe

This is a good starting point for all of our Filter coffees. Adjust Accordingly to your own preference.

Ground Coffee: 20g

Brewed Weight: 320g

Contact Time: 3-3:30 mins

Water

Your brewing water can make or break whether a coffee tastes vibrant and expressive or flat and muted. Since local water supplies vary, we’ve partnered with Apax Lab to help optimise your home brewing water.

The following recipes are designed as starting points, focusing on clarity and even extraction to let the coffee’s natural acidity and sweetness shine.

For the Low-Key Approach

Base Water: Christchurch tap water

• Hardness (GH): 45ppm

• Alkalinity (KH): 52ppm

Apax Drops per 1L:

• Tonik: 10 drops

• Jamm: 5 drops

Since the alkalinity is already relatively high, Lilac is not needed, as alkalinity naturally buffers acidity. Instead, we focus on Tonik to increase hardness for improved extraction and Jamm to enhance texture, helping round out the cup.

For the Coffee Geek

Base Water: Fully distilled water (<1ppm TDS)

Apax Drops per 1L:

• Tonik: 30 drops

• Jamm: 5 drops

• Lilac: 10 drops

This recipe provides a balanced foundation that can be adjusted further depending on your taste preferences and the coffee being brewed.

If you are outside of Christchurch, we recommend using the distilled water recipe. 

Always add to the water before brewing - not the brewed coffee. 

If you need assistance or are simply curious about the Apax drops, our Head of Coffee, James, welcomes all enquiries. You can get in touch at james@coffeeembassy.co.nz.

Recommended Brewing Age

12+ days after roast date