Ethiopia Konga - Espresso roast Grind setting:Stovetop 14g ground coffee / 200g

14g ground coffee / 200g water / 94c water

whose home-experiments with fermentation turned him into one of Indonesia's most celebrated specialty producers

the beans are fermented for 36 to 48 hours and  then washed

Harvest and Post-HarvestRipe cherries are carefully hand-sorted in tanks before processing

Ethiopia Konga - Espresso roast Grind setting:Stovetop 14g ground coffee / 200gOrigin: Ethiopia Region: Konga, Yirgacheffe Tasting Notes: Bergamot, pear and honeycomb Producer: 800 smallholder farmers organised around Mekuria Mergia Varietal: Heirloom Processing: Washed Altitude: 1,800 2,100 MASL Roast Level: Medium Recipe: 20. 5g in 46g out 26 30 seconds 92c water Gedeo Zone, Konga Washing Station Privately owned washing station 800 smallholder farmers organised around Mekuria Mergia Each farmer cultivates local heirloom