Region: Konga kebele, Yirgacheffe district, Gedeo Zone, Southern Nations, Nationalities &
Peoples region (SNNPR), Ethiopia — a renowned micro-region within Yirgacheffe.
Location: Situated along the volcanic uplands of southern Ethiopia, in the “Land of Many Springs.
Elevation: ⛰ 1,850–2,200 m (≈6,070–7,220 ft), depending on lot and processing method
(washed vs. natural).
Varieties: 🌱 Indigenous Ethiopian heirloom landrace varietals (Kurume, Dega,
Processing: • Natural (dry) process: Handpicked ripe cherries dried on raised African beds, often for 12–18 days.
• Fully washed: Depulped, fermented 36–48 hours, washed clean, and dried on raised beds for 12–15 days.
Tasting Notes: • Washed lots: Citrusy and floral—blueberry, grapefruit, lemon zest, lavender,
jasmine, bergamot, herbal notes, and tea-like complexity.
• Natural lots: Richer and fruit-forward: stone fruit, strawberry jam, blueberry, guava,
chocolate, spice.
What Makes Konga G1 Special
• Heirloom genetic diversity: Unique flavors from indigenous varietals grown in “garden coffee”
• Premium micro-region terroir: Ideal rainfall, volcanic soils, high elevation, and biodiversity deliver exceptional quality.
• Careful micro-lot practices: Smallholder contributors hand-select cherries; stations like Konga Amederaro are Cup of Excellence finalists.
• Versatile processing styles: With distinct washed and natural outputs, flavor offerings
range from clean, floral tea notes to full-bodied fruit intensity. Monastery
Brew Uses
• Washed Konga G1: Best in pour-over and filter brews to highlight its bright, floral, and tea-like nuances.
• Natural Konga G1: Excellent as a fruity, dessert-forward espresso or flavorful filter
coffee