The Konga Cooperative is a member of a larger group known as the Yirgacheffe Coffee Farmers Union (YCFCU). It has over 2,400 members that distinguish themselves with their impeccable attention to detail in processing and production.  Ethiopian heirloom varietals are chosen from the forest and then transplanted to small gardens, adding to the incredible complex flavor profiles available among wild coffee plants.   Farmers then hand-sort the cherries by ripeness, de-pulp them, wet-ferment them for up to 36 hours and then sort them by weight.  Once done, the beans dry for nearly 14 days on cloth beds and are covered with plastic during the afternoon and night.  
 
Tasting Notes:  You can detect hints of grapefruit, jasmine, berries, and chocolate.  This coffee has a creamy body.
 
~14 ounce bag  (medium roast or dark roast)  About enough for a 12 cup pot a day, for one week.