ETHIOPIA Konijo Natural

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

“Immersion of delicate florals, luminous fruits and substantial texture to keep you come back for more.”

Ivica Cvetanovski
Founder, Coffea Circulor, Sweden

SCA SCORE 91.75

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, moderate inceptive heat that decreases and a ramp that leads into a competent crack. We focus on enhancing the expression of florals and fruity acidity

GENESIS

Producer	Smallholders
Country	Ethiopia
Region	Gedeo, Gedeb
Altitude	2,000-2,100 masl
Varietal	JARC '79
Process	Natural
Lot size	60kg
Trade	14.20 USD/kg

SENSORY EXPERIENCE

Aroma	Lychee, Strawberry
Flavor	Apricot, Jasmine, Raspberry
Aftertaste	Nectarine, White grape, Long
Acidity	Raspberry, Malic, Light-Mid
Body	Silky, Elegant, Light
Balance	Synergetic

SYNOPSIS

The soils in the southern and western parts of the coffee-growing regions of Ethiopia are of volcanic origin, with a high nutrient-holding capacity for clay minerals.

Yirgacheffe is part of the Sidama in southern Ethiopia. Because its exquisite coffees are so pronounced, it is has been divided into its own micro-region. The conditions for growing coffee is governed by fertile soil and high high elevation.

Heirloom is dominant, however modernization is not common, coffee growers inherit the trees of their parents and they have come to be known as “Gedeo”-variety. Farmers are not allowed to plant new or different varieties by law.

Considerable care is taken when delivering cherries. Sorting and separating any overripe, underripe or damaged beans before consolidating with family picked lots ensure high level of consistency and quality. 

Ripe cherries are carefully selected and immediately placed on raised beds. This ensures proper air circulation and helping adjust the temperature of the cherries by stirring them for an optimal drying process. When the moisture is reduced to 12%, the cherries are moved to a warehouse where they await transport to Addis Ababa for export.

CONTRIBUTION, MITIGATION AND ADAPTATION

With this relatively minimal lot we are looking at how we can apply our roasting algorithms at specific varieties. In the future, we see that some varieties might become more prominent which enables us to have an advantage in the sense of how to isolate specific varieties for optimal roasting.

BREWING RECOMMENDATIONS

Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.

Made by Ethiopia

Finished in Scandinavia