Konga Amederaro

Tasting Notes: Pineapple · Red Wine · Jasmine

From Konga village in Yirgacheffe, where 1,890 smallholders bring their best cherries to the Amederaro station beside the Toracho river. Whole cherries ferment in sealed drums before drying — slow, oxygen-starved, patient work that builds a cup of pineapple, red wine and jasmine.

The station placed 7th in the inaugural Ethiopia Cup of Excellence, and reached the Taste of Harvest final table in both 2018 and 2019. This is garden coffee: grown in small plots between the houses, tended by hands that know the work.

A late-recognised origin producing world-class coffee. We know something about that.

Origin

• Station: Konga Amederaro — Konga, Yirgacheffe
• Region: Gedeo Zone — Ethiopia
• Process: Anaerobic Natural (sealed-drum cherry fermentation)
• Varietal: JARC heirloom — 74110, 74112, 74165
• Altitude: 2,000–2,200 m
• Grade: G1
• Roast: Light

Brewing Notes

Filter or pour-over, water just off the boil, a slightly coarser grind — that is where the pineapple and jasmine open up. Rest the bag 7–10 days after roast; fermented lots reward patience.

Brewed With Purpose

Roasted in small batches at our Maxwell Road roastery by baristas writing a new chapter. Every bag helps fund barista and life-skills training through The TCE Academy — because marginality is not destiny.