Konga coffee from The Barnroastery is an example of natural sweetness and juiciness. The flavor is dominated by a distinctive fruity note reminiscent of apricot jam, ripe peaches, and a hint of forest honey. The sweetness is full and round, beautifully enveloping the entire flavor profile, while the acidity remains delicate, fruity, and pleasantly integrated into the whole. The body is medium-full, smooth, and juicy, making the coffee very accessible and layered at the same time. In espresso, it is distinctive and sweet, with a long, jammy finish that lingers on the palate long after drinking.
This lot comes from the village of Konga, located in the heart of Ethiopia's Yirgacheffe coffee region, at an altitude of around 1,870 meters above sea level. The coffee trees here are grown by small farmers on small plots of land, often using traditional methods that have been passed down through generations in the area. The coffee is processed atthe Sede Washing Station, which works with local growers and emphasizes careful cherry selection and consistent quality. The combination of higher altitude, fertile soil, and slower cherry ripening creates ideal conditions for coffees with a rich aromatic profile and distinctive sweetness.
Processing is done using the natural method, in which whole coffee cherries are dried in the sun. This process allows the sugars from the pulp to be gradually absorbed into the bean, giving the coffee its typical fruitiness, fullness, and gently fermented tones. Drying takes place slowly on raised African beds and requires careful monitoring to maintain the purity of flavors and elegance of the cup. The result is a coffee with a rich, sweet character that is ideal for espresso but can also shine in other preparations.