This coffee is a natural processed Ethiopia Konga from Yirgacheffe region, grown at 2000 meters altitude by smallholder farmers. The coffee comes from Konga Amederaro station in Konga village and is made from indigenous heirloom varieties. The beans are sun-dried on raised African beds for 15-18 days, resulting in a light/medium roast with peach, cookie dough, and orange blossom flavor notes.
