Peach, Black tea and honey
Peach
Black tea
Honey
At La Cabra, we continually seek out the best available coffees from regions around the world. Sometimes this means revisiting old favourites that continue to perform admirably year after year. This is the case with Konga, one of our favourite African coffees from Yirgacheffe in Southern Ethiopia.
Konga is located around 4 km south of the town of Yirgacheffe in Southern Ethiopia and is considered a central hub for coffee growing. 2.000 private smallholder farmers each contribute to this product by sending their ripe heirloom varietal cherries to a single central washing station for processing. Individual farmers mostly grow crops on small garden plots attached to family homes, which makes coffee a highly integrated element of everyday life in Ethiopia.
Konga is the result of the combined efforts of over 2.000 smallholder farmers who all send their ripe heirloom varietal cherries to a single central washing station for processing. Like most Ethiopian coffees the Konga is fully washed and the flavour profile is often driven by citrus and floral notes.
Konga embodies what we like about smallholder specialty coffee from Africa and this is the fourth year running that we are roasting it. Coffee from these small traditional farmers finds its way into specialised shops worldwide through the combined efforts of thousands located in a part of the world ideally suited for coffee production.
Ethiopia is sometimes referred to as the birthplace of coffee. The country features an incredibly broad genetic diversity among its coffee varietals, and flavour profiles are moreover shaped by a variety of terroir. Because many coffee varietals have not been properly identified they are often referred to as heirlooms. The availability of wild and varied coffees results in even more diversity of flavour profiles across and within regions. Like most Ethiopian coffees the Konga is fully washed and the flavour profile is often driven by citrus and floral notes. This particular lot is however sweeter and more honeyed than what we have previously carried from Konga.
| Farm | Konga |
| Region | Yirgacheffe |
| Altitude | 1900 masl |
| Varietals | Heirloom |
| Process | Washed |
| Harvest | January 2017 |
This coffee was handpicked, processed and dried by smallholder farmers using traditional Ethiopian methods.
You can brew our coffees any way you want it
is just a matter of the right ratios.
Showcase the purest, cleanest and finest coffees we can get our hands on.
Promulgate the wisdom on varieties, terroir and processing.
Reflect the changing of the seasons in the coffees that we present.
Release and reveal the innate quality of each unique coffee.
Roast lightly and gently with an utmost respect for the raw material.
Create long lasting partnerships among farmers, roasters and baristas.
Reflect sustainability, traceability and a sound production throughout the whole process.
Embrace innovation in each step from cherry to cup.
Broaden the knowledge of a new nordic coffee approach.
Peach, Black tea and honey
Peach
Black tea
Honey
At La Cabra, we continually seek out the best available coffees from regions around the world. Sometimes this means revisiting old favourites that continue to perform admirably year after year. This is the case with Konga, one of our favourite African coffees from Yirgacheffe in Southern Ethiopia.
Konga is located around 4 km south of the town of Yirgacheffe in Southern Ethiopia and is considered a central hub for coffee growing. 2.000 private smallholder farmers each contribute to this product by sending their ripe heirloom varietal cherries to a single central washing station for processing. Individual farmers mostly grow crops on small garden plots attached to family homes, which makes coffee a highly integrated element of everyday life in Ethiopia.
Konga is the result of the combined efforts of over 2.000 smallholder farmers who all send their ripe heirloom varietal cherries to a single central washing station for processing. Like most Ethiopian coffees the Konga is fully washed and the flavour profile is often driven by citrus and floral notes.
Konga embodies what we like about smallholder specialty coffee from Africa and this is the fourth year running that we are roasting it. Coffee from these small traditional farmers finds its way into specialised shops worldwide through the combined efforts of thousands located in a part of the world ideally suited for coffee production.
Ethiopia is sometimes referred to as the birthplace of coffee. The country features an incredibly broad genetic diversity among its coffee varietals, and flavour profiles are moreover shaped by a variety of terroir. Because many coffee varietals have not been properly identified they are often referred to as heirlooms. The availability of wild and varied coffees results in even more diversity of flavour profiles across and within regions. Like most Ethiopian coffees the Konga is fully washed and the flavour profile is often driven by citrus and floral notes. This particular lot is however sweeter and more honeyed than what we have previously carried from Konga.
| Farm | Konga |
| Region | Yirgacheffe |
| Altitude | 1900 masl |
| Varietals | Heirloom |
| Process | Washed |
| Harvest | January 2017 |
This coffee was handpicked, processed and dried by smallholder farmers using traditional Ethiopian methods.
You can brew our coffees any way you want it
is just a matter of the right ratios.
Showcase the purest, cleanest and finest coffees we can get our hands on.
Promulgate the wisdom on varieties, terroir and processing.
Reflect the changing of the seasons in the coffees that we present.
Release and reveal the innate quality of each unique coffee.
Roast lightly and gently with an utmost respect for the raw material.
Create long lasting partnerships among farmers, roasters and baristas.
Reflect sustainability, traceability and a sound production throughout the whole process.
Embrace innovation in each step from cherry to cup.
Broaden the knowledge of a new nordic coffee approach.
