Yirgacheffe Konga Reserve

This organic natural from Konga offers a vivid expression of Yirgacheffe, shaped by high elevation and meticulous post-harvest care. Bright red fruit leads the cup, with raspberry and cherry notes taking center stage, followed by a soft, grounding layer of dark chocolate. The natural process brings a gentle sweetness and rounded texture, allowing the fruit character to feel expressive yet clean.

Grown at elevations between 5,900 and 6,900 feet, this coffee develops slowly, building depth and complexity while maintaining balance. It performs beautifully across brew methods—lively and aromatic as a pour-over, smooth and structured in immersion, and fruit-forward with a cocoa finish when pulled as espresso. However it’s brewed, the cup remains cohesive and inviting.

This is a coffee that highlights the elegance of naturally processed Ethiopian lots: layered fruit, subtle richness, and a clear sense of place. Refined yet approachable, it’s a compelling choice for those who appreciate clarity alongside sweetness.

Flavor Profile

When we cupped this Grade 1 (the highest grade) Ethiopian coffee we immediately recognized it as a top-shelf African coffee from the very first sip.  This is a naturally processed coffee, so the inherent flavors imparted onto the seed (bean) by the coffee cherry is fruit forward with a chocolatey finish.  We sensed raspberry, cherry and dark chocolate.   As the coffee cooled the cherry flavor a natural sweetness was easier to sense, especially with lighter roast levels.  With the darker roast levels, the dark chocolate became more dominant with a cherry finish.  Light roasts exhibited the most complexity and diversity of flavor, followed by medium and dark.  Medium roasts exhibited strong cherry and dark chocolate flavors, while dark roasts were more chocolatey and more fully bodied.   All three roast levels produced brews with all of the inherent flavors, but as the roast levels increased, the fruit flavors diminished.

Source

• Region: Konga, Yirgacheffe, Ethiopia
• Altitude: 5,900–6,900 ft
• Cultivars: Indigenous heirloom varieties
• Process: Full natural, dried on raised beds
• Certification: Organic

Flavors

• Raspberry
• Cherry
• Dark Chocolate