Ethiopia Yirga Cheffe Buufata Konga
The Buufata Konga coffee is both potent, and quite refined as well. The dry fragrance shows an abundance of stone fruit and honey smells, peach and nectarine in light roasts with subtle fresh floral notes that tend to linger. Adding hot water brings up the florals a touch, a much more identifiable jasmine smell that we come to expect from the better Yirga Cheffes, and with intense raw, whipped honey raised in the steam. Being the first Ethiopian arrival this season, Konga tastes as if unmatched in cleanliness. This coffee is undeniably clean, with mouth-cleansing acidity. Fresh citrus flavors ring out in the cup: Meyer lemon, pink grapefruit, and mandarin juice, while retaining a delicate cup-structure. Sweetness is complex, starting off honey-like and shifting toward baked sugar in the finish. A flavor of raw ginger adds a subtle 'bite', and baking spice accents highlight the long aftertaste. The finish is extremely clean, coming to a nice point, and an overt jasmine floral note is the crown jewel.
This was a top-scoring wet-processed coffee, sent by a private washing station owner in the region. 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, pulped, and dried before being delivered to Addis Ababa. After drying, the coffee is rested and then the parchment 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. All this attention to detail is evidenced in the cleanliness found in the cup.
Konga has mouth-cleansing acidity, and ultra clean finish. Complex sweetness, honey to baked sugar, raw ginger, fresh citrus, and crowning jasmine note.