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Koke Konga Jasper - Ethiopia
€28.00
Koke Konga Jasper Ethiopia. Heirloom. Carbonic Maceration Natural Nitrogen.
Every bean has a story
Koke Konga Jasper is a coffee by Project Origin in collaboration with Primrose farm in the Yirgacheffe region.
This coffee grows in small farmers backyards, known as “garden coffee”.
The Konga Wete Webanchi washing station is a great example of specialty coffee production coming together with supporting the local community. The station is built next to a school near the town of Wete, and both Primrose and Project Origin work closely with the teachers and staff to provide the support they need to educate local children.
When Meseret and Abraham, the wife and husband team that own Primrose, were looking for the site of a new washing station, they chose this spot, as it meant the station would have easy access to electricity – no easy feat in parts of rural Ethiopia. The access to electricity means the station can continue to process coffee after sunset, a task commonly made difficult at other washing stations. Project Origin has been working with the team at Konga Wete Webanchi washing station on their carbonic maceration processing, and the results are amazing.
At the washing station, only ripe, red cherries are hand sorted at 20-22º Brix. Then, the team places cherries inside sealed tanks and fills them with Nitrogen pushing the oxygen out. This allows for controlled yeast activity, temperature and humidity of the tanks.
As a result, there is a short anaerobic fermentation time at warm temperatures which enhances the tropical fruit qualities. Cherries then dry on drying beds in thick stacks to slow drying time and bring thick texture. Drying takes typically 25-30 days to reduce moisture content to 10-12%.
After that, they store the dried beans in the dried cherry pod for protection and to maximise fruit flavours until milling and export preparation takes place. There, the team conducts further hand sorting and colour sorting in order to improve the overall quality.
If you enjoy coffees from Ethiopia, we recommend you give our other coffee, Guji Shakisso a try!
Every bean has a story
Koke Konga Jasper is a coffee by Project Origin in collaboration with Primrose farm in the Yirgacheffe region.
KONGA WASHING STATION
This coffee grows in small farmers backyards, known as “garden coffee”.
The Konga Wete Webanchi washing station is a great example of specialty coffee production coming together with supporting the local community. The station is built next to a school near the town of Wete, and both Primrose and Project Origin work closely with the teachers and staff to provide the support they need to educate local children.
When Meseret and Abraham, the wife and husband team that own Primrose, were looking for the site of a new washing station, they chose this spot, as it meant the station would have easy access to electricity – no easy feat in parts of rural Ethiopia. The access to electricity means the station can continue to process coffee after sunset, a task commonly made difficult at other washing stations. Project Origin has been working with the team at Konga Wete Webanchi washing station on their carbonic maceration processing, and the results are amazing.
COFFEE PROCESSING
At the washing station, only ripe, red cherries are hand sorted at 20-22º Brix. Then, the team places cherries inside sealed tanks and fills them with Nitrogen pushing the oxygen out. This allows for controlled yeast activity, temperature and humidity of the tanks.
As a result, there is a short anaerobic fermentation time at warm temperatures which enhances the tropical fruit qualities. Cherries then dry on drying beds in thick stacks to slow drying time and bring thick texture. Drying takes typically 25-30 days to reduce moisture content to 10-12%.
After that, they store the dried beans in the dried cherry pod for protection and to maximise fruit flavours until milling and export preparation takes place. There, the team conducts further hand sorting and colour sorting in order to improve the overall quality.
If you enjoy coffees from Ethiopia, we recommend you give our other coffee, Guji Shakisso a try!
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Tasting notes
Imagine a strawberry mango sorbet!
Ripe strawberry and blackberry meet lush tropical mango in an exceptionally sweet and complex cup. Juicy and vibrant, with a rich chocolate aroma and a long, tropical finish.
Recipe for espresso
Grams In: 19-19.5g
Grams Out: 40-45g
Extraction Time: 23-26’’
Temperature: 93-94 Celsius
Aged Best Use: Between 10-30 days
Recipe for filter
Hand brew: 15g coffee - 250ml water
Batch brew: 55g coffee - 1.000ml water
Total Brew Time: 2:00 - 2:30 min
Water Temperature: 90-93 Celsius
Aged Best Use: Between 7-30 days
Imagine a strawberry mango sorbet!
Ripe strawberry and blackberry meet lush tropical mango in an exceptionally sweet and complex cup. Juicy and vibrant, with a rich chocolate aroma and a long, tropical finish.
Recipe for espresso
Grams In: 19-19.5g
Grams Out: 40-45g
Extraction Time: 23-26’’
Temperature: 93-94 Celsius
Aged Best Use: Between 10-30 days
Recipe for filter
Hand brew: 15g coffee - 250ml water
Batch brew: 55g coffee - 1.000ml water
Total Brew Time: 2:00 - 2:30 min
Water Temperature: 90-93 Celsius
Aged Best Use: Between 7-30 days
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Beans:
Whole Beans 250g
- Whole Beans 250g
- Ground for Espresso 250g
- Ground for Filter - Hand Brew 250g
- Ground for Filter - Cafetiere 250g
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