From source to sip
The story behind your next cup.
Coffee was born in Ethiopia, where arabica first grew wild in the highland forests of the southwest. This lot comes from Konga, a kebele tucked into the Gedeo zone of Yirgacheffe, a name that carries more weight among coffee people than almost any other in the country.
The Abiyot Ageze washing station sits in the Konga area of Yirgacheffe, founded in 2007 by Abiyot Ageze with a clear goal: build an organic, sustainable program that returned real value to the smallholders around it. Roughly 615 farmers deliver ripe cherry to the station, each tending small garden plots scattered across the steep Gedeo hillsides rather than large estates.
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The Coffee Story
The SourceThe Abiyot Ageze Station at Konga
The Abiyot Ageze washing station sits in the Konga area of Yirgacheffe, founded in 2007 by Abiyot Ageze with a clear goal: build an organic, sustainable program that returned real value to the smallholders around it. Roughly 615 farmers deliver ripe cherry to the station, each tending small garden plots scattered across the steep Gedeo hillsides rather than large estates.
Those hillsides matter. Cherry here ripens slowly between 1,900 and 2,100 meters, and that slow maturation is what gives Yirgacheffe its reputation for clarity and perfume. Cooler air at high altitude concentrates sugars and acids in the bean, and the indigenous heirloom types planted across these gardens are uniquely suited to the terroir that produced them.
The CraftWhole Cherry, Sun-Dried on Raised Beds
This is a natural-processed coffee, the older of the two main methods used across Ethiopia. Rather than stripping the fruit before drying, the station spreads whole cherry across raised beds and patios to dry slowly in the sun, turning it by hand for two to four weeks. The fruit ferments gently around the seed as it dehydrates, pushing wild berry sweetness deep into the cup. The difference between this and a washed coffee is dramatic and worth tasting side by side.
We roast this lot to City+, a medium-light level that protects the delicate florals and fruit the natural process builds. Push it darker and that nuance burns off, so we hold the roast back to let Konga speak for itself.
The CupWild, Bright, and Floral
Naturals from this part of Yirgacheffe taste raw and untamed in the finest sense. The cup opens with juicy berry sweetness and a tart floral lift, settles into ripe apple through the middle, and finishes with a soft chamomile note. Acidity runs high and lively, with enough body to keep it grounded. It reads bright and fruit-forward from first sip to last.
