From source to sip
The story behind your next cup.
In the Gedeo Zone of southern Ethiopia, the Konga district sits among the steep, forested ridges that gave Yirgacheffe its reputation as a benchmark for washed coffee. This is where the Abiyot Ageze washing station gathers ripe cherry from hundreds of nearby smallholders. The result is a cup that reads like Yirgacheffe at its most articulate: floral, citrusy, and clean.
Ethiopia is the birthplace of arabica, and Yirgacheffe is the name that buyers trust most when they want clarity and florals in the cup. The Konga district sits in the Gedeo Zone, where coffee grows as part of a dense garden ecosystem rather than on open estates. Smallholders tend a few hundred trees each alongside food crops, picking selectively by hand as cherries ripen across the season.
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The Coffee Story
The SourceKonga, in the Heart of Yirgacheffe
Ethiopia is the birthplace of arabica, and Yirgacheffe is the name that buyers trust most when they want clarity and florals in the cup. The Konga district sits in the Gedeo Zone, where coffee grows as part of a dense garden ecosystem rather than on open estates. Smallholders tend a few hundred trees each alongside food crops, picking selectively by hand as cherries ripen across the season.
The Abiyot Ageze washing station was established in 2007 by Mr. Abiyot Ageze, who built it with organic certification and farmer livelihood in mind. Today the station collects cherry from roughly 615 surrounding producers, and its team supports them with guidance on farming practices and quality at the tree. The local varieties are the indigenous Ethiopian landraces often grouped as heirloom, grown at 1,900 to 2,100 meters , where cool nights slow cherry development and concentrate sugars and aromatics.
The CraftFully Washed for Clarity
This lot is fully washed, the classic Yirgacheffe approach. Cherries are depulped, fermented to break down the remaining fruit mucilage, then washed clean and dried on raised beds. The washed method strips away the heavier, fruit-forward and earthy character that natural processing leaves behind, yielding a lighter body and a brighter, more transparent expression of the coffee itself.
We roast this Ethiopia to City+, a medium-light level that protects the delicate floral and citrus aromatics that make Yirgacheffe so recognizable. Pushing the roast darker would flatten exactly what makes this coffee worth seeking out, so we hold it back and let the origin speak.
The CupBright, Sweet, and Layered
The cup opens with pulpy citrus and a lift of floral aromatics, the kind of high-toned brightness that high-grown washed Ethiopians are known for. Underneath sits a gentle sweetness, with sweet peach and ripe strawberry filling in as the coffee cools.
Body stays light and the acidity runs high but balanced, never sharp, carried by enough sugar to keep everything in proportion. It finishes clean, leaving a soft fruited sweetness that invites the next sip.
