Yirgacheffe

More about this coffee and its origins

The village of Konga Wete is home to over 1890 farmers who cultivate coffee in their back gardens, growing a mix of local varieties developed by the Jimma Agricultural Research Centre.

The harvested coffee cherries are brought to the Amederaro Konga washing station on the Torachu river, approximately 6km from Yirgacheffe town.

After pulping, the coffee is fermented in water tanks for up to 72hrs before being washed with fresh water, drained and rested for 12 hours, and then dried on raised beds for 8-10 days.

The washing station has made significant investment in social initiatives, including the construction of schools and the provision of educational materials for children in the local community.