Stone fruit, jasmine, bergamot, white sugar. Filter-forward, but holds its own as an espresso if you take it long.
Konga is one of 26 washing stations in the Yirgacheffe Coffee Farmers Cooperative Union — an umbrella for roughly 1,200 smallholders working plots of two or three hectares at altitudes between 1,950 and 2,150 metres. The altitude is what gives Yirgacheffe its perfume: slow ripening, dense beans, the unusually clean aromatics in the cup.
Cherries are pulped on arrival, fermented underwater for 36–72 hours depending on the day's temperature, then washed and sun-dried on African raised beds for two to three weeks. The drying beds are turned hourly by hand — there's no machinery in the process between picking and milling.
We've bought from Konga every year since 2020, through a Brunswick green-bean importer who visits the union twice a year. The 2026 lot landed in March; we paid around $14 per kilogram for the green coffee, FOB Djibouti.
That sits well above the Fair Trade minimum and, more usefully, well above the C-market price. We can show you the importer's invoice if you want to see the maths — it's not a secret.
Tindarra Roasters