What is the Best Ethiopian Coffee Brand? Konga Coffee Brewing Parameters Sharing

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FrontStreet Coffee - Ethiopia - Yirgacheffe Konga Coffee Introduction

Ethiopia is a country full of wonders. The Arabica coffee tree originated in Ethiopia, where it was originally a wild plant. The name "coffee" comes from the Ethiopian town "Kaffa."

In fact, many coffee trees in Ethiopia are still wild plants today. Yirgacheffe coffee refers to coffee produced in the Yirgacheffe region of Ethiopia. Yirgacheffe is the name of a small local town with an altitude of approximately 1,700-2,200 meters. This area has been wetland since ancient times, where "Yirga" in the ancient language means "to settle down" and "Cheffe" means "wetland."

The Konga Cooperative is one of the 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 in 2002. It was named "Konga" because it is close to the Konga River basin. The Konga Cooperative is composed of more than 1,500 small coffee farmer family members. These small coffee farmers have an average coffee cultivation area of less than 1.25 hectares, with planting altitudes of approximately 1,800-2,250 meters. The main coffee varieties are a mix of Typica and local Heirloom varieties.

Coffee Details

Grade: G1

Region: Small coffee growers near Konga

Coffee Variety: Heirloom

Altitude: 1,850-2,050m

Processing Method: Natural processing, dried on raised beds

Roast Level: Medium-light roast

Brewing Parameters: Coffee to water ratio 1:15, grind size BG-6S, water temperature 91°C. Bloom with 30g water for 30 seconds, then pour to 120g and wait until the water level drops to just above the coffee bed before the third pour to 225g. Remove the filter when the water level drops to just above the coffee bed. Extraction time: 2 minutes.

Knowledge Bonus

What makes Konga special is the local iron-rich red soil where coffee beans are grown, with a soil depth of up to 1.5 meters. The deep soil has richer nutrients, and the high iron content is particularly beneficial for coffee cultivation because iron is a micronutrient that helps plants produce chlorophyll. Through photosynthesis, this allows coffee plants to absorb more nutrients, which is beneficial for coffee bean growth. The local fertile red land is one of the key factors that enables the Konga Cooperative to produce excellent coffee.

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