Ethiopian Konga
The Konga washing station sits in the Gedeo Zone of southern Ethiopia — the very cradle of coffee itself. Here, smallholder farmers cultivate ancient heirloom varieties at extreme altitude, hand-picking only the ripest cherries at their peak. The beans are then dried whole on raised African beds for up to six weeks, allowing the fruit's natural sugars to slowly ferment into the bean. The result is a cup of extraordinary depth and wild complexity: the kind of coffee that makes you put the cup down and think for a moment. With apricot, black tea, lemon and honey notes
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