Yirgacheffe Konga Coffee Yirgacheffe Konga Cooperative Natural G1 Introduction

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FrontStreet Coffee - Yirgacheffe Konga Cooperative Natural G1

Today, let's share the flavor characteristics of the Yirgacheffe Konga Cooperative natural process coffee beans.

This batch comes from Yirgacheffe Konga Cooperative natural process coffee beans grown at an altitude of 1850-2050 meters.

The Konga Cooperative is composed of 1,556 small coffee farming families, located 5 kilometers south of Yirgacheffe. The coffee they grow averages over 1,800 meters in altitude, with harvesting periods from October to February each year. The Konga Cooperative was established in 1994 and joined the YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) in 2002, becoming one of 26 member unions. It is situated in the Gedeo region of southern Ethiopia, with its name derived from the nearby Konga River and the local Konga village.

The average farming area for these small coffee farmers is less than 1.25 hectares, and they cultivate a mix of Typica and local heirloom varieties. What makes the Konga Cooperative special is the iron-rich red soil where the coffee is grown, with a depth of up to 1.5 meters. This deep soil provides abundant nutrients beneficial for coffee cultivation. Iron is a micronutrient that helps plants produce chlorophyll, enabling them to absorb nutrients through photosynthesis, which is beneficial for coffee beans.

The Konga Cooperative coffee uses raised drying beds for natural processing.

After harvesting ripe coffee cherries, they are initially sorted to remove impurities and defective beans. The coffee cherries are poured into water tanks, where mature, full cherries sink to the bottom while unripe or damaged cherries float to the surface. The mature cherries that sink are collected and spread on raised beds in the drying area for natural sun drying. This method isolates the cherries from ground contact, preventing any earthy off-flavors during the drying process. The moisture content is reduced from 70% to approximately 10-12%. The cherries need to be turned several times daily for even drying and covered at night to prevent moisture absorption. After about two to four weeks of sun exposure, the outer layer of the coffee seeds becomes dry and hard. At this point, a hulling machine is used to remove the outer shell, completing the process.

FrontStreet Coffee Brewing Parameters

Dose: 15 grams; Medium-fine grind; Hario V60 dripper; Water temperature: 90°C; Coffee-to-water ratio: 1:15; Brewing method:分段式萃取 (Pour-over in stages)

Use 30 grams of water for blooming, with a blooming time of approximately 30 seconds. With a small water stream, pour about 90 grams of water in the center, stopping when you've poured to 120 grams total. When the water level drops and is about to expose the coffee bed, continue pouring until reaching 225 grams total. Remove the dripper when the water level drops and is about to expose the coffee bed. Starting from the beginning of the blooming, the total extraction time is 1'43".

When ground, you can notice distinct spice aromatics; the wet aroma features prominent orange peel notes. On tasting, it reveals citrus acidity, tropical fruits, cream, nuts, and blueberry. The entire coffee displays rich, intense dark fruit characteristics with a viscous and complex mouthfeel.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473