Ethiopia Yirga Cheffe Dry Process Buufata Konga
The Buufata Konga Dry-Process is both potent, fruit-forward and quite refined as well. The dry fragrance is a cornucopia overflowing with red berry and dried peach, along with tropical fruit scents. Adding hot water, we get peaches and strawberry in the light roast, with intense raw, red honey and a touch of Dutch cocoa. Darker roasts taking on a smell of darker fruit syrups like plum and date. The cup is top-loaded with fruit notes of peach jam, chocolate-dipped strawberry, and lychee hints, accented by sweet spices cinnamon, ginger, and cardamom. It's a well-bodied cup, which carries a sweetness of date sugar and molasses long in the aftertastes. This is a coffee that will keep the descriptive adjectives rolling!
This particular lot of Buufata Konga is in an area of Yirga Cheffe with a range of 1900-2100 meters. Smallholder farmers from around the region delivery their heirloom Ethiopian coffee varietals to the station where it is weighed and then sun dried before being delivered to Addis Ababa. After drying, the coffee is rested and then hulled at the Buufata Konga station, and once again hand sorted as green coffee. Located very close to Yirga Cheffe town, the Konga area is a central hub for coffee in the region. This coffee was prepared to Grade 1 specifications when it was hand sorted (again!) in Addis Ababa before export.
Chocolate-dipped strawberry, peach jam, lychee, baking spices, deeply sweet.