Coffee culture

Ethiopia Konga Cooperative Washed G1 Jasmine Floral, Honey Pomelo Tea Sweetness

Published: 2026-01-27 Author: FrontStreet Coffee
Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account cafe_style). Yirgacheffe Konga Washed G1. Region: Yirgacheffe Konga Cooperative. Altitude: 1800-2000 meters. Processing: Natural Washed/Traditional Washed. Roast Level: Light. Flavor Description: Gentle acidity, full sweetness, honey pomelo tea fragrance

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

Yirgacheffe Konga Washed G1

Region: Yirgacheffe Konga Cooperative

Altitude: 1800~2000 meters

Processing Method: Natural Washed/Traditional Washed

Roast Level: Light

Flavor Description: Gentle acidity with abundant sweetness, honey pomelo tea fragrance, clean and fresh jasmine aroma, lemon, apricot, pomelo, and jasmine floral notes.

FrontStreet Coffee's Recommended Brewing Parameters:

Pour-over: V60 dripper, Fuji R440 grinder setting 3.5, water temperature around 90°C

French Press: Recommended grinder setting 4, water temperature 90°C

Siphon: Recommended grinder setting 4, water temperature between 90°C~91°C

AeroPress: Recommended grinder setting 3.5, water temperature 90°C

The Konga Cooperative is one of 26 cooperatives under the Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), located 5 kilometers south of Yirgacheffe town. The Konga Cooperative was established in 1994 and joined the YCFCU cooperative alliance in 2002. Because of its proximity to the Konga River basin, it adopted "Konga" as the cooperative's name. The Konga Cooperative is composed of over 1,500 small-scale coffee farmer families, whose average coffee cultivation area is less than 1.25 hectares, with planting altitudes ranging from approximately 1800 to 2250 meters.

The Konga Cooperative operates its own washed processing station, where the washed processing is quite meticulous. Fresh, ripe coffee cherries first pass through a depulping machine to remove the outer skin, while the pulp and mucilage layers are removed during fermentation. After the fermentation process is complete, the beans are washed with clean spring water to remove the fermented mucilage layer.

In Konga, parchment beans are placed on shaded raised beds for 10 to 12 days of drying until moisture content drops to 12%. Afterwards, the beans are moved to warehouses for grading and packaging, then sold to exporters who market them in the international coffee market.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473

0