Wete Konga

This famous coffee is produced in the orchard, in an area where the culture of coffee is ancient. The fertile lands of the Ethiopian highlands here support a polyculture agricultural system which allows farmers to combine food crops and coffee on their same plots. 

This coffee is processed using the washed method. The cherries are handpicked, then pulped to remove the mucilage. The beans are soaked for 48 hours and dried on African beds for 18 to 21 days.

Sourced through Nordic Approach