Introduction by Chris Kornman
This easy-going Yirgacheffe coffee comes to us from the Konga Cooperative, located within the Yirgacheffe district in the south of Ethiopia. Konga joined the Yirgacheffe Coffee Farmer’s Cooperative Union (YCFCU) in the year the union was formed, 2002. Since then, it’s grown to a membership of over 1500 coffee farmers. The coffee is grown organically and certified Fair Trade.
Yirgacheffe falls within the greater Gedeo region, which receives its name from the local ethnic majority. The area shares a border to the north with the much larger Sidama zone. Within Gedeo, Yirgacheffe is recognized for its high degree of importance to Ethiopia’s coffee production. It’s especially notable that the town of Yirgacheffe was an early adopter of the fully washed method of processing coffee, where the coffee seed is mechanically depulped and then dried on raised beds.
Green Analysis by Chris Kornman
This is a clean and dense lot, if a bit drier than average even for an Ethiopian coffee.
Roast Analysis by Chris Kornman
Charging with a pretty low gas setting, I made a number of incremental adjustments throughout the roast, pushing coffee into first crack and then backing off as it developed after the crack. The temperatures of both the first crack and end of roast were a little higher than I expected, something to keep in mind as you roast. The 59.53 ColorTrack score still tasted light even next to lighter color roasts, and it’s likely this coffee could easily handle more development than I gave it.