Konga (Anaerobic Natural, Ethiopia)

We've been massively excited to release this coffee ever since first cupping it back in the summer. It's a standout, and one we've been looking forward to sharing.

It's a Grade 1 lot coming from Konga Amederaro washing station, in Konga Village, Yirgacheffe. Sitting at 2,000 MASL, the station works with more than 1,800 local farmers and has built a reputation for producing exceptional quality coffees, including a 7th-place finish in Ethiopia's Cup of Excellence and placing in the Taste of Harvest competition.

Coffee here is typically grown on small plots around farmers' homes, often referred to as 'garden coffee'. The varietals picked and delivered by the farmers are predominantly JARC - an Ethiopian sub-variety of heirlooms. Heirloom is part of the fabric of what makes Ethiopian coffees so distinctive, often bringing big florals, creamy-chocolatey character and an abundance of juicy and jammy fruit.

The coffee is shade-grown, picked at peak ripeness and meticulously sorted before processing. They then undergo an extended anaerobic fermentation in vacuum-sealed drums, before being transferred to raised beds to dry for 20–22 days. Throughout this time, they're regularly raked and turned to ensure an even, consistent drying process

This is a top-shelf screamer. Packed with complex purple fruit, zippy lime and delicate orange blossom honey.