Amederaro Konga comes from the Yirgacheffe region of Ethiopia, grown by smallholder families in the village of Konga. Coffee here is part of everyday life. Farmers grow it alongside enset, avocado, and papaya, supporting both their households and their income.
After harvest, the cherries are carefully hand-sorted, fermented for 72 hours, and sun-dried for 20 to 25 days at the Konga washing station. The slow drying allows the fruit character to develop fully while maintaining structure and cleanliness in the cup.
This is a natural-processed Ethiopian that shows exactly what you’d expect from the region: blueberry and currant up front, followed by ripe peach and a gentle floral lift. The fruit notes are clear and expressive, but not overwhelming. There’s a soft sweetness through the middle and a smooth, rounded finish.
We selected this lot as the natural component of our Lumos blend to enhance fruit and mouthfeel. On its own, it offers a clear and honest expression of Yirgacheffe — fruit-forward, composed, and easy to enjoy as a daily coffee.
Recommended to rest beans for 7-10 days from roast date before consuming.
