Konga Kebele

Origin: Ethiopia Varietal: Heirloom Process: Natural Altitude: 1800-2000 MASL Tasting Notes: Tart Cherry, Plum Jam, Cacao Nib About the Coffee Konga Kebele Produced by 800 small-scale farmers growing heirloom coffee varieties, this lot comes from farms averaging 2 hectares each across a combined 1,600 hectares of high-altitude farmland. Farmers deliver freshly harvested cherries directly to the processing station, where careful handling helps preserve the coffee’s quality and character. The coffee is grown at elevations of 1,800–2,000 metres above sea level in fertile, well-draining red-brown soils. Consistent temperatures of 20–25°C and annual rainfall of 1,800–2,000mm create ideal growing conditions, supporting slow and even cherry development. After harvest, the cherries are dried on raised beds for 15–21 days. During drying, the coffee is regularly raked to ensure consistency and even moisture reduction. The beds are covered during the hottest part of the day to protect the cherries from intense sun, and again overnight to shield them from rainfall and excess moisture. Brewing Recipe V60 Recipe As with all recipes, this is a guide. Adjust to your taste. Experiment. Enjoy. Ratio: 1:17 ratio - 15g coffee to 255g water Water Temperature: 94 degrees Grind: 20 Clicks on Timemore C2 (Medium Coarse) Brew Time: 2:20-2:40 0:00 - Pour 45g 0:45 - Pour 70g 1:15 - Pour 70g 1:45 - Pour 70g 2:30~ Drawdown If draining quickly, give V60 a swirl. Sharing your brews on IG? Tag us @wolfcoffeeroasters