||Ethiopia Kebel Konga Surafel Birhanu Sun Dried Natural 2016
||#SSSSS Limited Editions 2016
||Varietal: Wild (Heirloom)
Number 9 of 12, September 2016, in the #SSSSS 2016 - Steve's Super Secret Stash Subscription. A limited availability series of roasted coffee beans.
This month it's: Ethiopia Kebel Konga Surafel Birhanu Sun Dried Natural 2016
Hello! Hello hello hello there! Welcome to #SSSSS September! Another month has gone and that means another month is almost here, and that means I've roasted some coffee for you and it's heading in your direction with Royal Mail right now!
Thank you to all of you who resubscribed after the problem we had with gremlins, there are loads of you back onboard and it's really awesome to know this newsletter is going to more of the people it's supposed to be : )
We often talk about provenance in coffee, knowing where the coffee came from and as much about the story behind the beans as possible. Well my friends, I'm sorry to say that's not always possible and that's especially true when buying coffee from Africa, but what we lose in backstory is made up for in pure deliciousness!
This month we have a naturally processed coffee from the Yirgacheffe district of Ethiopia, produced by approximately 650 smallholders and processed at the Kebel Konga mill by Surafel Birhanu. The coffee is grown at altitudes between 1,800 and 2,000 metres above sea level and consists of heirloom / wild African varietals.
The sun dried natural processing begins when ripe coffee cherries are delivered to the Kebel Konga mill where they're graded then placed onto raised drying beds in thin layers. They get turned every 2-3 hours in the first few days to avoid over-fermentation and mould growth, then 4-6 weeks later (depending on the weather and temperature) the beans are dehulled.
And that's it! That's all I know! Well, there is 1 more thing I know...this coffee is FREAKING DELICIOUS!
In the cup this is exactly what I want an Ethiopian natural to be, blueberries! There’s oodles of sweetness in the form of blackcurrant jam and white sugar, with a really gooey mouthfeel that just makes this cup = yum!
• Country: Ethiopia
• District: Yirgacheffe
• Sub Region: Wote - Konga
• Nearest town: Yirgacheffe town (approx 6km)
• Mill: Kebel Konga
• Mill owner: Surafel Birhanu
• Producers: 650
• Varietal: Wild (Heirloom)
• Processing method: Sun dried natural
• Altitude: 1,800-2,000 m.a.s.l.
• Soil: pH 5.2 – 6.2, red brown, depth of over 1.5m
• Rainfall: Average of 2000 mm per year, 8 months rainy, 3-4 months dry
• Temperature: 18°C-30°C
• GPS location: 6.197302, 38.26478 (estimate)
Bit of a short one this month I'm sorry, as I said at the start it's an issue we face when sourcing coffee from Africa but I hope the time you didn't get to spend reading about a story from me you get to spend on this coffee, and you agree that it's super duper deliciously tasty!
Until next time folks...so long, and thanks for all the fish!
« Back to Coffee Archive