CoffeeVerse
Back to catalog
Yirgacheffe Konga origin in Ethiopia

Ethiopia

Yirgacheffe, Sidamo and Guji

Ethiopia / Yirgacheffe, Sidamo and Guji

Yirgacheffe Konga

Ethiopia · Verse Roasters

LightWashed$22.00

A delicate washed Yirgacheffe bursting with floral aromatics and bright citrus. Tea-like body with a clean, lingering finish.

Why this coffee works

Washed Ethiopian lots at higher elevation often reward careful filter brewing with florals, citrus and a crisp finish.

Flavor notes

jasminebergamotlemonfloral
Variety
Ethiopian heirloom
Producer
Konga smallholders
Process
Washed
Roast
Light
Altitude
2000 m · High mountain
Harvest
October to January

See where this origin sits on the world coffee map.

Open the atlas

Acidity

Bright citrus

Body

Tea-like

Sweetness

Honeyed

Finish

Floral and clean

Brew guide

Start with V60

Rest 7-21 days off roast
Ratio
1:16
Grind
Medium-fine
Temp
94 C
Time
2:45-3:10

Use a gentle two-pour pattern to keep the jasmine and bergamot clear.

Buying note

Pairing and lot context

Lot
Washed station lot
Pair with
Lemon cake or almond biscotti
Best window
7-21 days off roast

Preparation methods

Choose the equipment by the cup you want

Pour-over

Clarity, florals, citrus and clean sweetness.

Ratio
1:16 to 1:17
Grind
Medium-fine to medium
Time
2:45-4:00
Water
92-94 C

Equipment

V60, Kalita, Origami or Chemex, paper filter, kettle, scale

  1. 1Rinse the paper filter and preheat the brewer.
  2. 2Bloom the coffee with twice its weight in water for 30-45 seconds.
  3. 3Pour in slow pulses, keeping the bed level and avoiding dry edges.
  4. 4Let the drawdown finish, then swirl the server before tasting.

Origin

Ethiopia shapes this coffee

Ethiopian highlands

Yirgacheffe, Sidamo and Guji · 8.98, 38.79

Terrain

Highland forests and smallholder gardens around historic coffee-growing zones.

Seed context

Ethiopian heirloom selections are genetically diverse, so florals, citrus and tea-like structure can be vivid.

Cup expectation

Washed lots lean jasmine, lemon and black tea; naturals often push berry and cocoa fruit.

Brew context

Pour-over is the clearest start, while AeroPress works well for fruit-forward naturals.