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Country: Ethiopia

Cooperative: Konga Cooperative

Region: Yirgacheffe

Variety: Heirloom

Process: Washed Process

Region Introduction

Coffee trees originated in Ethiopia, where they were originally wild plants. The word "coffee" comes from the Ethiopian town of "Kaffa." In fact, many coffee trees in Ethiopia remain wild to this day, producing beans that are plump and slightly wine-like in aroma.

 Yirgacheffe is a small town in Ethiopia, situated at an altitude of 1700-2100 meters, and is synonymous with Ethiopia's specialty coffee. Historically a wetland, the ancient word "Yirga" means "to settle down," while "Cheffe" refers to "wetland." Thus, Yirgacheffe means "let us settle in this wetland."

Pioneer Coffee believes that the flavor profile of Yirgacheffe is characterized by intense jasmine floral notes, lemon acidity, along with sweet notes of peach, almond, and tea. Those who have tasted Yirgacheffe often share the same impression: "the moment the coffee touches your lips, a bouquet of flowers blooms!" It offers a refreshing sensation as floral notes stimulate the taste buds and olfactory cells. Beyond the floral aromas, the delicate body feels like silk massaging the palate, creating a uniquely smooth mouthfeel.

Konga Cooperative

The Konga Cooperative (Konga Coop) consists of 1,556 smallholder coffee farming families, located 5 kilometers south of Yirgacheffe. Established in 1994, it joined the YCFCU cooperative union in 2002. These smallholder farmers cultivate coffee on average plots smaller than 1.25 hectares, at altitudes of approximately 1800 to 2000 meters. The coffee varieties are primarily a mix of Typica and Heirloom (local native varieties).

Every one to two years, cooperative members vote to elect an executive committee, which is responsible for decisions such as purchasing new equipment, sharing business information among members, and determining payment methods for transactions. Additionally, YCFCU assigns professional managers to the cooperative to provide guidance on harvesting and production processes, aiming to increase yield and improve quality. The establishment of the cooperative protects its member farmers from low-price exploitation by buyers. In times of financial difficulty, the cooperative can also offer loans, making it highly beneficial for both farmers and coffee production.

Coffee Processing Method

This Konga Heirloom variety is processed using the washed method.

The key lies in fermenting the depulped coffee cherries, followed by washing off the mucilage with water. One of the methods involves picking the coffee cherries, removing unripe fruits and debris, stripping the outer skin to extract the beans, then washing and soaking the beans to initiate fermentation. This allows microbes and enzymes to break down the bean components, producing flavors such as acidity. The washed method can also involve dry fermentation without soaking, followed by washing off the mucilage after fermentation. After fermentation, the beans are dried in the sun or mechanically to prevent mold. Properly washed coffee beans typically have a milder flavor, though depending on the environment and fermentation conditions, they may also exhibit wine-like notes.

After processing, defective beans are sorted out, leaving only intact coffee beans, which are then roasted to varying degrees, ultimately yielding a wide range of flavors and textures. Every subtle difference in the steps from coffee production to brewing affects the final quality and flavor, which is why the world of coffee is so vast, profound, and fascinating.

Green Bean Analysis

Most Ethiopian coffee grows in the wild or semi-wild state, in fields, backyards, or forests. When the coffee cherries ripen, farmers gather them for processing, resulting in a mix of many different natural varieties. It includes all kinds of beans—long, short, thin, fat—which is why Ethiopian coffee beans often vary significantly in size.

Roasting Recommendation