Most cooperatives in the Yirgacheffe region belong to the YCFCU (Yirgacheffe Coffee Farmers Cooperative Union). This lot displays the hard work and dedication of one particular coop within that organization, the Konga Cooperative.
These 2400 smallholder farmers distinguish themselves in their impeccable attention to detail in processing. Ethiopian heirloom varietals are chosen from the forest and transplanted to small gardens, adding a layer of selection to the incredible complexity available among wild coffee plants. Farmers hand-sort for unripe and overripe cherries. Coffee is pulped with a 5 disc Aagaarde pulper and wet fermented for 24-36 hours. After some sorting based on density, the fermented coffee is washed in clean water before drying for 1 to 2 weeks on cloth drying beds. Workers cover the coffee with plastic at midday and at night. Once dried, the coffee is screened 14 and up.
As part of the cooperative's mission to give back to the community, Konga renovated buildings at a primary school and outfitted it with new supplies.