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Ethiopia Konga Sede


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Tasting Notes:  candied orange, lemon curd, jasmine, brûlée

Origin Ethiopia
Region Yirgacheffe, Gedeo Zone
Farm Various Smallholders
Variety Various Heirloom Ethiopian Varieties
Altitude 1800-2100 masl
Proc. Method Fully washed


Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede, and comes from the Konga washing station located near the kebele (village) of Sede.

Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We’ve always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity.

One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing.

*All info courtesy of Cafe Imports”

Additional information

Bag Size


Whole Bean?

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