THE GRAINS

Origin: Konga, Yirgacheffe.
Producer: Frehiwot & Gisaw Mekonnen
Altitude: 1,900 - 2,100 meters above sea level
Variety: Heirloom.
Benefit: Washing
Tasting notes: Citrus notes in the fragrance reminiscent of lemon with floral hints of rose. On the palate, lemon and honey predominate. Light texture like tea and a bright acidity. Sweet and refreshing.

LOT HISTORY

This fully washed process batch comes from the Konga Sede station, run by Frehiwot and Gisaw Mekonnen in Yirgacheffe. The coffee is named after the Ethiopian wolf, Africa's most endangered carnivore, with only 500 remaining in the wild, the largest population in the Bale Mountains west of Yirgacheffe.

This coffee follows a traditional washed process. The ripe cherries are hand-selected, pulped on the same day as harvesting, and fermented for 36 to 48 hours before being washed in sorting channels.

The coffee is then sun-dried on raised beds for 12–15 days, with regular turning to ensure even drying. It is protected from the intense midday sun and from the humidity at night. Once dry, it is sent to Addis Ababa for hulling, grading, and hand sorting before being packed for export.

THE RECIPE

We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*

IN 18 grams of coffee
OUT 42 grams per cup;
Time of 25-30 seconds.
Coffee boiler temperature 92.5ºC,

Water pump pressure 7 bar*
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 130 ppm