Ethiopia Konga Amederaro Yirgacheffe G1 Supernatural (30kg)
|Bag Weight||30 KG BAG|
About This Coffee
This naturally processed grade 1 lot is sourced from Konga Amederaro station in Konga village, Yirgacheffe. The station sits at 2,000masl and works with 1890 local farmers serviced by the Toracho river. Konga Amederaro is renowned for its excellence, having placed 7th in the inaugurul Ethiopia Cup of Excellence competition and placing on the final table for the Taste of Harvest competition in both 2018 and 2019. This consistently high performance is no fluke, but a product of the extremely strict and uncompromising standards.
The smallholder farmers in this region typically cultivate Jarc (an Ethiopian heirloom sub-variety) on small plots of land around their house. Hence, these plots are colloquially known as 'garden coffee'.
‘Supernatural’ is a new processing method which augments the traditional natural sun-drying process by increasing opportunity for controlled aerobic fermentation during drying (more details below)
|Producer Type||Washing Station|
|Variety||Ethiopia Heirloom Varieties|
|Coffee Grade||ETH CA NAT YIRG G1|
|Screen Size||14 Up|
|Bag Weight||30 KG BAG|
|Bag Types||Grain Pro / Ecotact|
The kebele (village) of Konga is located in Yirgacheffe district, Gedeo zone, in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.
The local indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun drying these present with juicy and jammy stone-fruit flavours, floral and chocolate notes with a creamy body.
In traditional Ethiopian specialty natural processing, cherries are spread in a thin layer over a raised bed and dried in indirect or direct sunlight. For this supernatural, cherries - hand harvested and selected via Brix measurement at their optimum ripeness - are weighed and spread evenly in a thick layer on raised drying racks lined with plastic sheet. The sheet is then rolled up (not unlike a burrito) and the cherries are fermented for a pre-determined amount of time. Unlike a strict anaerobic fermentation there is some limited oxygenation. After the fermentation period the coffee is shade dried in a thick layer. The precise recipe is a closely guarded secret and varies for each washing station with adjustments to fermentation time, cherry volume, and thickness of drying layers making up the possible variables.
In order to ensure consistency, prevent over-fermentation, and avoid mould formation, it is essential that the conditions are strictly monitored throughout. Temperature, Brix and moisture readings are recorded periodically and small adjustments to airflow and ambient temperature are made accordingly.
Once the optimum moisture content has been reached (around 12.5%) the cherries are rested in a cool environment prior to secondary processing (hulling, grading, sorting, handpicking and bagging in Grainpro for export).
- Subregion Yirgacheffe
- Producer Type Washing Station
- Processing Natural/Dry Processed
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Ethiopia Heirloom Varieties
- Min Growing Altitude 1900m
- Max Growing Altitude 2100m
- Screen Size 14 Up
- On Sale No
- Top Lot Yes
- Price Per Kg €21.85
- Status Spot
- Coffee Grade ETH CA NAT YIRG G1
- CTRM Contract Number P8002044-5
- Origin Ethiopia
- Warehouse Vollers Hamburg