Espresso Workshop Ethiopia Konga Microlot

This exceptional coffee comes from the Konga Kebele in the Yirgacheffe District of the Gedeo Zone in Southern Ethiopia, a region known for its ideal coffee-growing conditions.

It is produced by 800 small-scale farmers, each managing about 2 hectares, together cultivating 1,600 hectares of mainly heirloom varieties. The farms sit at altitudes between 1,800 and 2,000 meters above sea level, with fertile red-brown soil, annual rainfall of 1,800 to 2,000 millimeters, and temperatures ranging from 20 to 25°C.

The coffee is shade-grown, allowing for slow cherry maturation and complex flavor development. The harvest season runs from mid-October to late January.

After harvest, the cherries are sun-dried on raised beds for 15 to 21 days. They are raked regularly for even drying, covered during the hottest midday hours, and protected from rain at night.