Ethiopia washed Yirgacheffe Konga G1 Roasted Coffee 1000g-V

Ethiopia Yirgacheffe Kochere Biloya G1 Washed (Nebiyu Coop) – 89,5 points

This is The coffee specialty coffee csucsat represents. A legendary Yirgacheffe Region szivebol originating, amazing 89,5 accurate minositest available lot a legfrissebb, 2025/2026-os harvest incoming, therefore included rejlo aromas a possible intense and lively.

Origin and Origin (terroir)

• Region: SNNPR state, famous Yirgacheffe Regionja, azon within the Kochere district.

• Village and Other: The coffee Biloya falubol (the adatlapon "Blioya" elirassal) comes from, and a famous Biloya other (Wet Mill) process up.

• Producer: This lot the Nebiyu cooperative (Coop) gondozza, who a outstanding quality fokuszalnak.

• Altitude:1950 metre altitude above sea level Altitude. This is a Altitude ideal a slow ereshez, which dense szerkezetu, material and cukrokban rich coffee results in.

Plant and Rating

• Variety: 100% Arabica, Ethiopian native varieties (Local land races). The Regionban vadon and felvadon novo osi versions before The coffee utanozhatatlan complex. (Organikus from source comes from).

• Harvest:2025/2026 – A possible legfrissebb harvest!

• Classification: Grade 1 (G1). A existing highest quality category In Ethiopia, uniform, 16-os size.

Processingi process: Special washed (72h washing tank) Which this The coffee highlights a other washed Ethiopian lot among, the a specifikus Processinga. After a replacement kimagoztak, a babokat 72 hours through tank (washing tank) ferment. This is a long holder, water alatti process amazing cleanliness (clarity) lends the italnak, and let, that The coffee internal szerkezetebol a legizgapplesabb fruity and sweet notes lepjenek to the foreground.

Flavour profile (Amiert a 89,5 points kapta) The data sheet based on a short flavour a extremely complex and izgapples cup iger, which kilep a megszokott floral/tea Yirgacheffe komfortzonabol, and a vastagabb, tropical iranyba visz:

• Yellow (Apricot): Elegant, szaftos and sweet fruitiness.

• Pineapple (Pineapple): Vibratory, tropical and szikrazo acidity, which with life telive makes a kortyot.

• Red apple (Red Apple): Crisp, fresh and clean sweetness.

• Cocoa (Cocoa beans / Cocoabenas): This the true meglepetes! The 72 hour ferment thanks to a washed process despite appears a rich, chocolatey/cocoa-like alapozas, which wonderful weight and body gives a tropical fruits and the apple beside.

Preparation Guide (Brewing Guide)

This is a 1950 meteren termett, 72 hour washed, Light roasted coffee warm water and attention need, that a dense from beans kioldodjon all the pineapple acidity, all a cocoa-like body.

1. Filter (Hario V60 / Chemex) – A retegzett flavour A V60 perfect choice, that nicely separate the pineapple acidity a yellow sweetness, while in the finish megmutatkozik a cocoa character.

• Ratio: 1:15 or 1:16 (e.g.. 15 g coffee / 240 g water).

• Water temperature:93–95°C.

• Grinding fineness: Medium (granulated sugar fineness).

• Preparation menete (V60):

  1. Blooming: Pour 45 g water the ground coffee. Because extremely fresh (2025/2026) harvest, let foot 45 second gazosodni (floral).

  2. Pour-over: Slow, circular mozdulatokkal haladj. Pour up 150 g-ig, let slightly lejjebb folyni, then carefully pour/fill up 240 g-ig.

  3. Flow time: Ideal esetben 2:30 and 2:45 minute between.

2. AeroPress – A testesebb, yellow elmenyert If that would like, that a red apple sweetness and a cocoa, chocolatey body dominant the pineapple acidity felett.

• Method: Inverted (reverse).

• Ratio:16 g coffee / 200 g water (a kicsit denser ratio jot makes a cocoa-like jegyeknek).

• Water temperature:92°C.

• Preparation:

  1. Tedd into it The coffee, pour onto it the water, and powerful keverd and 4-5 times.

  2. Let to steep 1:45 second.

  3. Tedd onto it a kupakot the filter, forditsd and, and 30 second under slowly press through.

3. Espresso – Tropical fruits and dark chocolate meeting This is The coffee As espresso a true csoda can be a cocoa ripen thanks to! A high number guarantees, that not is "handle" a acidity.

• Ratio: 1:2.2 - 1:2.5 (e.g.. 18 g from ground coffee made 40-45 g ready italt). A slightly longer lere engedett espresso nicely weight adds the pineapple savakat a cocoa-like alappal.

• Water temperature:93°C.

• Flow time:27–30 second.

• Tipp with milk: with milk (Flat White) incredibly creamy, chocolate coffee fogsz kapni, which almost a fruity truffelre reminiscent.