Casino Mocca: Konga - Coffee fact sheet

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Konga ETHIOPIA

blue grape ∙ dried pineapple ∙ chocolate

This natural processed espresso showing intense, fruity notes, chocolate sweetness and excellent cleanliness comes from the Konga Sedie station in the Yirgacheffe region. The processing station handles all the produce of 800 smallholder farmers grown at around 2000 m high.

E

thiopian coffees are simply outstanding. On blind cuppings they are instantly recognisable because these coffees have a unique flavour. There are more than a hundred Heirloom arabica varieties ingenious to Ethiopia, which all grow in the wild and the distinctive taste of Ethiopian coffee is partly due to the varied microclimates of the country as well. Ethiopia‘s coffee production is 300 tons a year, 95% of which is produced by its 1100 000 small farms. State and privately owned plantations, whose number is continuously growing, grow the remaining 5%. Ethiopian coffee cooperations buy produce only from its members. Konga is a minor cooperation with about 2200 members. It is part of the Yirgacheffe Coffee Farmers’ Cooperative Union, which an overarching governing body. The Konga Sedie station that processed this coffee is located in the Sidama zone in Yirgacheffe region. Between December and January, the annual harvest time, this single processing station handles all the produce of the 800 small farms operating on only about 2000 acres. The coffees are grown at elevations between 1900 – 2000 meters.

In Ethiopia a wide range of local coffee varieties are processed, and the beans are first graded according to their quality and size, and then dried on elevated beds for a period of about 15 – 20 days. Dry processing is a very delicate business: microorganisms such as fungi and bacteria can attack the pulp spoiling the flavour of the coffee. In order to prevent it, Konga Sedie, like other processing stations with proper quality control, pays extra attention to ensure that the beans are raked to avoid mildew and the moisture content of the beans is monitored throughout the drying. Konga has the subtle aroma of strawberry, and it shows not only the typical characteristic flavours of its variety, but also has notes of blue grape, dried pineapple and chocolate. It has the sweetness of honey and a pleasant, creamy mouthfeel making it a widely acceptable dry processed coffee with a distinctly clean and smooth flavour.

... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy!

It consists of heirloom arabica varieties.

the Casino Mocca team

casinomocca.hu


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