About this Coffee
SGD 21
Amederaro Konga coffee is produced in Ethiopia’s Yirgacheffe region by smallholders from Amederaro town, collectively known as Kebele.
They practice “passive organic” farming methods due to high certification costs and rely on natural pest control. To create an ideal coffee-growing environment, they plant shade trees and use pruning techniques.
The coffee cherries are carefully processed at the washing station, sorted by hand to remove irregularities, and placed in deep fermentation tanks for 72 hours. They are evenly spread on raised beds and dried for 20-25 days post-fermentation. The moisture levels are monitored and regular movements are to prevent mold.
This coffee presents a vibrant acidity of blueberries, refreshing hints of rock melon, and a finish that combines sweetness and the juiciness reminiscent of roselle tea.
Process: Natural
Varietal: Local Landraces & JARC 74
Origin: Yirgacheffe, Ethiopia
Tasting Notes: Blueberry, Rock Melon, Roselle
Suitable for espresso
Available only in 200 grams
Recommended to rest beans for 7-10 days from roast date before consuming