|Cold Brew||Cupping||Syphon||Mini Presso||Turkish|
|Approx Grind Setting||13||10.5||8||4.5||2.5|
Please note: while we try and grind to your specific settings, we cannot guarantee the grind setting will be exact for your set up, if you do require a more specific grind setting please add a note to your order with details. We also offer a great range of grinders (here)
Konga is a micro region about four kilometres south of the town of Yirgacheffe, and named after the local tribe, Konga Sede. This coffee is processed at the Konga washing station located near the Kebele (village) of Sede.
One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands of which some call the 'origin of coffee'.
This washed process lot is typical of Yirgacheffe Ethiopians, with notes of soft floral, apricot, blackcurrant and toffee in the finish.
ETHIOPIA YIGACHEFFEE KONGA SEDE 100%
Washed process - Ethiopia Heirloom varietals grown and hand picked at an altitude of 1800 - 2100 masl in Ethiopia's Yirgacheffe region.
FRESH BUTTER, SOFT FLORAL, APRICOT, HONEY, BLACKCURRANT, TOFFEE
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
1 – 2 cups daily
250g per week
2 – 4 cups daily
500g per week
6 – 8 cups daily
1kg per week
Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through firstname.lastname@example.org and we’ll guide you along through the coffee journey.