The story behind the cup
The producers
The Konga cooperative is one in a network of cooperatives in the Yirgacheffe region belonging to the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). Its 2,400 smallholder members distinguish themselves with their impeccable attention to detail in processing.
The coffee
Ethiopian heirloom varietals are chosen from the forest and transplanted to small gardens, adding a layer of selection to the incredible complexity available among wild coffee plants.
Firstly, the farmers hand sort the coffee for unripe and overripe coffee cherries. Then the coffee is pulped and wet fermented for 24 to 36 hours. After some sorting based on density, the fermented coffee is washed in clean water before drying for one to two weeks on cloth drying beds. Finally, the workers cover the coffee with plastic at midday and at night. Once the coffee is dried it is screened for size 14 upwards.
As part of the cooperative's mission to give back to its community it recently renovated buildings at a primary school and outfitted it with new supplies.
