Ethiopia Yirgacheffe Kongo Kebele - medium roast, notes of clementine, jasmine, and orange crush.
Grower: 750 coffee producers organized around the Hayat PLC
Variety: Indigenous heirloom cultivars
Region: Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia
Harvest: October – December
Altitude: 1,850 – 2,000 meters
Process: Fully washed and dried on raised beds
This coffee is sourced from family-owned farms organized around the Hayat PLC a coffee mill located in the town of Konga near the woreda of Yirgacheffe within the Gedeo Zone, Southern Nations Nationalities, and Peoples' Region, Ethiopia. Coffee producers deliver their ripe cherries to the Hayat coffee mill station where the cherries are sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.