Yirgacheffe Kuru Konga, Ethiopia (Natural)
A fruit-forward Ethiopian natural with a bright, juicy cup and a sweet, nutty finish.
This one's a showstopper, and we're pumped to finally have it on the shelf. The Kuru Konga comes from a network of smallholder farmers around the village of Konga, in the Gedeo Zone of Yirgacheffe, Ethiopia. It's grown at 2,000–2,300 meters above sea level, where volcanic soil, plenty of rain, and generations of farming know-how all show up in the cup.
The Konga washing station is about 3 km east of Yirgacheffe town and is run by KURU, led by Abdurahman Mahdi. His commitment to quality has helped build the region's reputation. Cherries are hand-picked over 5–7 passes, so only ripe fruit makes it in. They're then dried whole in the sun on raised African beds, which lets the fruit soak into the bean and gives this lot its sweetness. KURU also runs community and sustainability projects through the Efico Foundation, so this coffee does some good beyond being delicious.
In the cup you'll get a silky body, big jammy blueberry, and bright lemon, with a sweet pecan finish that rounds it all out. It's fruity and expressive but clean enough to drink every day.
Tasting notes: blueberry, lemon, pecan, silky body | Process: Natural, sun-dried on raised beds | Variety: Indigenous heirloom | Altitude: 2,000–2,300 masl | Roast: Light-medium | Best for: pour-over, AeroPress, drip
