埃塞俄比亞 Konga G1 水洗

This cup is coming from 800 farmers living in Konga a village near the Yirgachefe District of the Gedeo Zone within, Ethiopia.

Farmers deliver ripe cherries to the Konga coffee station which is owned and operated by Mekuria Mergia. Ripe cherries are carefully sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours (slightly longer than average) and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process.

Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled, screened, and bagged prior to export.