Konga Webanchi

Konga Webanchi is an Heirloom Varietal Supernatural Ethiopian Coffee from the Yirgacheffe region.

Tasting Notes: 

Blackberry, Orange Marmalade, Strawberry, Papaya, Raisin & Dark Chocolate

Named after Meseret's daughter, this Supernatural Coffee bean has higher levels of intensity and greater expressions of flavour using a unique fermentation process defining great tasting coffee.

This outstanding variety is Filter Roasted ensuring the full flavour and fragrance of the Konga Webanchi is explored in every cup.

For the braggers

Coffee crops grow in small-holder farmers’ backyards (known as ‘garden coffee’) in the Yirgacheffe region

Cherries (unprocessed beans) are harvested from October – January and taken to the washing station where:

Small-holder lots are combined

Coffee is hand sorted to remove under-ripe and over-ripe cherries

Select cherries are between 18-22 brix (a unit of measurement for the cherries)

Cherries are shade-dried on raised beds in thick piles and regularly turned over to control fermentation for the first 3-5 days

Cherries are then thinned out during the day but piled up again inside plastic ‘cocoons’ overnight for 5-8 days

Finally, cherries are spread in thick layers on beds with frequent moving for 10-15 days until moisture levels reach 10-12%

The dried beans are then stored in the dried cherry pod for protection and to maximise fruit flavours until milling and export preparation

Our local partner, Primrose, does further quality control and sorting during milling. As a minimum they do a triple-pass through a colour sorter and a triple-pass through hand-sorting tables to improve overall quality.