Flavor Characteristics of Ethiopian Konga Coffee Beans and How to Brew Yirgacheffe Coffee for the Best Taste
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FrontStreet Coffee-Yirgacheffe·Konga Pour Over Brewing Guide
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 alliance in 2002. Because it is adjacent to the Konga River basin, it was named Konga Cooperative. The Konga Cooperative consists of more than 1,500 small-scale coffee farmer family members. These coffee farmers have an average coffee cultivation area of less than 1.25 hectares, with planting altitudes ranging from approximately 1,800 to 2,250 meters. The coffee varieties are mainly a mix of Typica and local Heirloom varieties.
What makes Konga special is the local red soil rich in iron content where coffee beans are grown, with a red soil thickness reaching 1.5 meters. Deep soil layers contain richer nutrients, and soil with high iron content is quite beneficial for growing coffee beans because iron is a micronutrient that helps plants produce chlorophyll. Through photosynthesis, it allows coffee plants to absorb more nutrients, which is beneficial for the growth of coffee beans.
Pour over coffee typically uses single-origin coffee beans for brewing, delivering a rich layered experience on the palate and aroma that unfolds like blooming flowers. At the same time, the color is relatively clear and clean. It is an essential coffee device for many coffee-loving households and also the preferred choice for beginners learning pour over coffee.
Yirgacheffe Konga
Country: Ethiopia
Estate: Konga Estate
Altitude: 1,900 - 2,250 meters
Variety: Heirloom
Processing Method: Washed
Roast Level: Medium
Flavor Notes: Citrus, jasmine, honey, berries
Parameters & Technique: 20g coffee weight; V60 dripper; medium-fine grind (BG 6S: 50% pass-through rate on China standard #20 sieve); water temperature 90°C; coffee-to-water ratio 1:15; pour directly to 300g, stir 5 circles at 1 minute 30 seconds to ensure full contact between coffee and water, steep until 2 minutes then press and filter, total extraction time to pour all coffee is 2'05".
Knowledge Bonus: The Konga Cooperative is one of the 26 cooperatives under the Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU).
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