Farmer: Various Smallholder Farms
Region: Konga, Yirgacheffe
Washing Station: Konga
Altitude: 1,780 - 1,870 m.a.s.l
Process: Fully washed
Varietal: Local heirloom
Silky mouthfeel with flavours of earl grey, jasmine and lime
The Konga village lies close to the town of Yirgacheffe in the Gedeo zone of the Southern Nations, Nationalities, and Peoples’ Region. The village has a couple of wet mills where farmers can sell their cherries. The mills take care of processing the cherries and drying the parchment in the case of this washed coffee.
During, processing the skin of the fresh cherry is physically removed using a pulp machine and water. The sugar coating or mucilage around the parchment is removed during the fermentation process. Once fermentation is completed the parchment is thoroughly washed with clean spring water to remove all traces of fermented mucilage. At Konga, the parchment is dried on beds under shade for 10 up to 12 days until the bean’s interior reaches 12% moisture. The clean and dried beans are stored in a warehouse with a region label, and are graded.
Coffee from Konga is typically grown on a very small scale in the garden of the producer, where it is intercropped with other subsistence crops. The red-brown soils in the area have a high iron content and a depth over 1.5m. Deep soils allow for the development of an extensive root system, meaning that the coffee plant can get more nutrients and moisture from the soil. A deeper root system also means stronger and taller trees. Soil depth also dictates the soil moisture storage and nutrient storage capacity. Deeper soils naturally have more nutrients and moisture available for the plants growing in them. Plants obtain nutrients through air, water and the soil. Soil and its nutrients can be regionally specific, varying with local geology. The soils in and around Konga, as mentioned before, have a high iron content. Iron is one of the micronutrients that play an important role in the coffee plant’s function and growth.