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Society Coffee Ethiopia Coffee Single Origin - Konga Natural G1
Society Coffee Ethiopia Coffee Single Origin - Konga Natural G1
Society Coffee Ethiopia Coffee Single Origin - Konga Natural G1
Society Coffee Ethiopia Coffee Single Origin - Konga Natural G1
Society Coffee Ethiopia Coffee Single Origin - Konga Natural G1
Society Coffee Ethiopia Coffee Single Origin - Konga Natural G1
Society Coffee Ethiopia Coffee Single Origin - Konga Natural G1
Society Coffee Ethiopia Coffee Single Origin - Konga Natural G1
Society Coffee Ethiopia Coffee Single Origin - Konga Natural G1
Society Coffee Ethiopia Coffee Single Origin - Konga Natural G1

Society Coffee

Society Coffee Ethiopia Coffee Single Origin - Konga Natural G1

$25.00 - $75.00
Size: 250g
Grind: Whole Bean

Ethiopia Coffee Single Origin - Konga Natural G1 

  • Roast Level: Light - Medium 
  • Origin: Ethiopia 
  • Tasting Notes: Blackberry Jam | Dark Chocolate | Warm Spice 
Region: Gedeo, Yirgacheffe
Producer: 800 Smallholders Contributors to Konga Washing Station
Altitude: 1800 ~ 2000masl
Harvest: September to December 
Varieties: Ethiopia Heirloom
Processed:  Natural dried on raised bed
Origin & People
Sourced from the storied Gedeo Zone in southern Ethiopia, Konga Natural comes from the Kebele (village) of Konga in the Yirgacheffe district. Here, around 800 smallholder farmers, each typically managing around 2 hectares, tend their heirloom varietals and deliver cherries directly to the local processing station. The combined cultivated area spans roughly 1,600 hectares.
Farms sit high—between 1,800 and 2,000 m above sea level—in red-brown, well-draining soils. With annual rainfall of 1,800–2,000 mm and consistent temperatures between 20–25 °C, the region offers one of Ethiopia’s most stable microclimates, ideal for slow, even fruit development. Shade-grown settings further help the coffee mature gently and develop complexity.
Harvest & Processing
The harvest window typically stretches from mid-October through January, during which cherries are sorted and delivered to the station. For this natural (dry) processed lot, cherries are dried whole, laid out on raised beds for approximately 15–21 days. During drying, they’re raked continually to promote even airflow. In the intense midday sun (12 pm–3 pm), beds are shaded, and at night they’re covered to protect against moisture. This careful handling preserves clarity and avoids over-fermentation.
Cup Profile & Experience
In your cup, Konga Natural presents a vibrant interplay of fruit, florals, and structure. Common tasting notes include blackberry, blueberry, guava, spiced tones, and hints of chocolate. Our roast highlights the harmonies of dark chocolate and blackberry in its aroma and body. 
The body tends toward silky and medium, while acidity leans lively and clean. There’s clear sweetness and a transparent finish—all signs of a well-handled natural from a refined origin.

BREWING METHOD

In Out Extract
Espresso 18g - 19g 38g - 40g 26 - 30 sec
Filter 18g - 20g 340g - 360g 2:30 - 2:45 min

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Description

Ethiopia Coffee Single Origin - Konga Natural G1 

  • Roast Level: Light - Medium 
  • Origin: Ethiopia 
  • Tasting Notes: Blackberry Jam | Dark Chocolate | Warm Spice 
More Info
Region: Gedeo, Yirgacheffe
Producer: 800 Smallholders Contributors to Konga Washing Station
Altitude: 1800 ~ 2000masl
Harvest: September to December 
Varieties: Ethiopia Heirloom
Processed:  Natural dried on raised bed
Origin & People
Sourced from the storied Gedeo Zone in southern Ethiopia, Konga Natural comes from the Kebele (village) of Konga in the Yirgacheffe district. Here, around 800 smallholder farmers, each typically managing around 2 hectares, tend their heirloom varietals and deliver cherries directly to the local processing station. The combined cultivated area spans roughly 1,600 hectares.
Farms sit high—between 1,800 and 2,000 m above sea level—in red-brown, well-draining soils. With annual rainfall of 1,800–2,000 mm and consistent temperatures between 20–25 °C, the region offers one of Ethiopia’s most stable microclimates, ideal for slow, even fruit development. Shade-grown settings further help the coffee mature gently and develop complexity.
Harvest & Processing
The harvest window typically stretches from mid-October through January, during which cherries are sorted and delivered to the station. For this natural (dry) processed lot, cherries are dried whole, laid out on raised beds for approximately 15–21 days. During drying, they’re raked continually to promote even airflow. In the intense midday sun (12 pm–3 pm), beds are shaded, and at night they’re covered to protect against moisture. This careful handling preserves clarity and avoids over-fermentation.
Cup Profile & Experience
In your cup, Konga Natural presents a vibrant interplay of fruit, florals, and structure. Common tasting notes include blackberry, blueberry, guava, spiced tones, and hints of chocolate. Our roast highlights the harmonies of dark chocolate and blackberry in its aroma and body. 
The body tends toward silky and medium, while acidity leans lively and clean. There’s clear sweetness and a transparent finish—all signs of a well-handled natural from a refined origin.

BREWING METHOD

In Out Extract
Espresso 18g - 19g 38g - 40g 26 - 30 sec
Filter 18g - 20g 340g - 360g 2:30 - 2:45 min