Product information - Ethiopia Konga ‘Autumn’

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Konga 'Autumn' GR1

Origin : Yirgacheffe, Gedeo zone, Ethiopia
Varietal : Heirloom
Process : Natural
Altitude : 1950 - 2300masl
Harvest : Nov - Feb

 

Yirgacheffe is a “Coffee Growing Area” based on the Commercial Coffee Contracts from Ethiopian Commodity Exchange(ECX). Yirgacheffe is located in the south of Ethiopia and it’s widely considered the birthplace of coffee. Many great coffee lots come from this area as it contains the popular areas of Worka, Koke, Konga, Beloya and the renowned Chelelektu.

This coffees grow in small farmers backyards in the Yirgacheffe region. The coffees are known as “Garden coffee” and they are harvested from October-January.
Once lots get combined on washing stations, coffee is dried on African beds under sunlight. Lots then get combined and sold through the Ethiopian Commodity Exchange (ECX). After coffee is bought by Primrose, lots go under further quality control screening.

In the past, lots purchased from the Yirgacheffe area could not be differentiated by mill eg. Konga or Chelelektu. Government regulations required all coffees from this region to be simply labelled “Yirgacheffe”.

However with the recent changes made to the ECX, we are now able to trace some lots back to the town or even specific washing station they were produced. Also, in order to help roasters distinguish and identify these coffees, Project Origin continue to provide colour names that represent the cup profile for some of these beans.

The coffee is named 'Autumn' as the flavours of this coffee present the components of what we can reminisce about the season of yellow, brown and red. 
This coffee is definitely enjoyable as everyday coffee, as a result, we highly recommend our customers enjoying this as filter coffee or espresso than cupping.

We have roasted this coffee very light(Agtron 90+), the intensity of the brewed coffee would not be such a challenge to even non-coffee drinkers.

This coffee presents plenty of profiles to us but it can potentially vary even more as extracting with different variables.

• (Often) It can be developed within the range of citric flavours such as yuzu / ripe orange peel / lemonade
• (Often) Butter caramel sauce / condensed milk--esque sweetness particularly the finish
• (Often with filtered water) Distinct orange blossom water flavour
• (Often) It can be developed within the range of subtle nuances of orange blossom water / lavender / bergamot flower
• (Sometimes) Pink guava, raspberry cordial and dark red dried fruit
• (Often) Cinnamon / nutmeg-like spice over 95 degrees Celsius
• (Often) The texture is smooth and the body is medium most of time but it can vary depending on different extractions

Also we have found this coffee consistently citric like yuzu peel, mellow, and a bit of savoury during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.

It is roasted for both filter coffee and espresso, particularly the best on pour-over tools with the rough recipe as below.

• Brewing ratio : 1(coffee) to 17(brewing water)
• Brewing time : around 02:30 to extract the most pleasant sugar level of this coffee
• Brewing water temperature : over 93 degrees Celsius water.

It is also very good with immersion methods such as Clever or Plunger.

• Brewing ratio : 1(coffee) to 16(brewing water)
• Brewing time : 4 to 5 minutes (coarse grind size)
• Brewing water temperature : over 94 degrees Celsius water.

Try this reference recipe on an espresso machine,

• 19g dose in 20g basket
• Brewing time 24 seconds (set 7 seconds pre-infusion)
• 55g to 57gout
• Brewing water temperature : 93.5 - 94.5 degrees Celsius water.