Konga Coffee (Sede)

Konga micro region, named after a small town called Konga, is a region surrounded by two maintain terrains called Sede (West) and Birbiskela(East). This coffee comes from the Southern hills of the town. You will find complex flavor in this coffee(floral, apricot, honey, strawberry. just to mention a few). It is wet processed. The procedure is that when the handpicked cherries arrive at the washing station it will be sorted to remove under ripe and over ripe cherries. Then, the cherries will be guided into density separator to remove low density cherries and defected cherries. Then, the mucilage remover will take on the pulped cherries to remove the mucilage. After this second level density separation will take place before taking the parchment coffee to the raised bed where final handpicking is performed. Finally, the clean parchment coffee will be stored in a temporary warehouse before moving to Addis Ababa where the final preparation for export is made. As this is a speciality coffee preparation maximum care and attention is paid to get the most out of what the mother nature has bestowed us. We value your aspiration for great coffees.