Ethiopia Berry Bliss

14,50 55,00  inc. VAT

A vibrant explosion of sweet and tart berries with a touch of tropical flair.

Cupping profile: wild strawberry, blueberry, passion fruit

Yirgacheffe Konga

Yirgacheffe is relatively small coffee growing region, but very famous for it’s floral and stonefruit characteristics, and Konga is not an exception. This station associates more than 1 500 smallholders, the average farm size is 0,5 – 1 ha. Konga is well accessible for the farmers, because it lays very close to the main road. At Konga, farmers get around 32% extra payoff for kg of their cherries.

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Birthplace of coffee

Gedeb is one of the districts, also called woredas, of the Gedeo zone, with the Kochere woreda to the west, Yirgacheffe woreda to the northwest, Bule woreda to the north, and the Oromia region to the south and east. The nearby Yirgacheffe woreda gives this coffee region its name.

Literally translated as “Land of Many Springs,” Yirgacheffe has the ideal topography, elevation, and water sources to produce and process exceptional coffees. This region is located inside of the Southern Nations, Nationalities, and People’s Region (SNNPR) of Ethiopia, which is home to 45 distinct people groups. Coffee farmers in Yirgacheffe are typically multi-generational small-scale landholders, sometimes farming only a few hectares. Most coffees in Yirgacheffe are sold as cherry to centralized washing stations that help further separate flavor profiles.

Yirgacheffe is considered by many to be the birthplace of coffee and the coffee trees grown in the region are a naturally occurring mix of heirloom varieties cultivated among other species in coffee gardens and coffee forests.

About this coffee

Cupping score: 88.25

Processing station: Konga Station
Producer: 1500 small farmers
Region: Yirgacheffe
Altitude: 1800 – 2100 MASL
Variety: heirloom
Processing: natural


Heirloom  – in Ethiopia is often to refer to varieties that are native to the country, many of which are still found in the wild today.

Natural processing

Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit.

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