$20.00 – $70.00
Konga is about four kilometres South of the town of Yirga Cheffe and near both Harfusa and Biloya. Coffee within the Konga micro region of Yirgacheffe often is strong citrus and supportive stonefruit flavours of peach and apricot. This coffee is processed using wet fermentation for 6 hours then post fermentation wash 24 hour pre-dry, then dried on African beds for 7-10 days.
THIS COFFEE WILL BE ROASTED ON 16/4/2019