Ethiopia Konga - Microlot
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Varietal: Ethiopian Heirloom
Type: 100% Arabica
Grade: 1
Score: 87
Producer: Smallholder farmers
Elevation: 1800 - 2000 m.a.s.l
Process: Natural
Variety: Heirloom
Region: Konga Kebele, Gedeo Zone, Southern Region
Country: Ethiopia
Cup Profile: Red Apple, Orange, Grapes, Cocoa Powder
Sourced from the renowned Konga Kebele in the Yirgacheffe District, this exceptional microlot showcases the vibrant character that has made southern Ethiopia famous for world-class specialty coffee.
Grown at 1,800–2,000 metres above sea level in the fertile red clay soils of the Gedeo Zone, this coffee is produced by 800 small-scale farmers cultivating traditional Ethiopian heirloom varieties. Each farmer delivers ripe cherries directly to the local washing station, ensuring traceability, quality control, and careful handling at every stage.
The coffee thrives in an ideal climate of consistent 20–25°C temperatures and 1,800–2,000mm of annual rainfall, allowing for slow cherry maturation and layered flavour development. Shade-grown conditions further enhance complexity and sweetness in the cup.
Processed using the natural (dry) method, cherries are sun-dried on raised beds for 15–21 days, with careful raking throughout the day and protective covering during peak heat and overnight. This meticulous approach results in a clean, expressive natural coffee with clarity and balance.
In the cup, expect bright fruit sweetness and gentle depth, with notes of red apple, orange, grapes, and cocoa powder.
A refined natural Ethiopian with excellent structure and elegance.
Suitable For: Filter, Plunger, AeroPress
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Curious?
Where is the Gedeo Zone, and why is Yirgacheffe famous for coffee?
The Gedeo Zone sits within Yirgacheffe in southern Ethiopia, widely regarded as the birthplace of coffee. Our Konga microlot comes from around 800 smallholder farmers in the Konga Kebele here, growing native heirloom varietals at 1,800 to 2,000 metres above sea level, conditions that produce some of the most distinctive, fruit-forward coffee in the world.
What is a coffee microlot, and why does it cost more?
A microlot is a small, separately tracked batch of coffee, often from a single farm or a small group of neighbouring farmers, kept apart from larger regional harvests. Because the volume is small and quality control is tighter, microlots cost more to produce, but deliver more distinct, traceable flavour than a blended regional lot.
Why is Ethiopian coffee so fruity?
Ethiopian coffee, including our Konga microlot, is grown from native heirloom varietals in Ethiopia's Yirgacheffe region, often called the birthplace of coffee. Combined with natural processing, where cherries dry whole in the sun rather than being pulped first, this brings out intense fruit and floral notes like red apple, orange, and grape.
What does naturally processed mean for coffee?
Natural processing means the coffee cherry is dried whole, with the fruit still surrounding the bean, instead of being pulped and washed first. As it dries on raised beds over several weeks, sugars and flavour compounds from the fruit soak into the bean, giving natural coffees a bolder, fruitier profile than washed coffees.
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