Roaster's Tasting Notes: Apricot Jam / Black Tea / Silky
Process: Natural
Varieties: Mixed Heirloom
Roast Date: April 20
250g / 8.8oz
The Barn is located in Berlin, Germany
From The Barn
Konga village is found 4km south of the famous town of Yirgacheffe. Here, the Sede Washing Station receives cherries from small producers who farm coffee around the village. Roasted for espresso, this elegant coffee is a real showcase of Ethiopian terroir.
This naturally processed lot offers delicious fruity character. Expect apricot jam, peach, and bergamot, with fresh tangy acidity. Notes of elderflower, jasmine, and candied lemon reveal the pure character of Yirgacheffe. Through milk, the soft fruit is complemented by chocolate and sweet black tea.
Found in the kebele, or village, of Konga, the Sede washing station receives cherries from around 400 farmers. At 4kms south of the town of Yirgacheffe, this is one of the Ethiopian coffee heartlands, with profiles showing the stone-fruit, citrus, and florals that have made the region famous. An altitude of almost 1900m, the shade-grown coffees slowly mature. Producers use traditional methods, without fertilisers or pesticides, to preserve the dense vegetation in which the heirloom varietals thrive.
In Ethiopia, natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.
