Ghostbird Coffee

Ethiopia Yirgacheffe Konga G1 衣索比亞 耶加雪非 孔加


花香。 白色水果。 蜜糖。 檸檬草。
Floral. White Fruit. Honey. Lemongrass. 

品種 Heirloom
Fully Washed 
產區 Yirgacheffe, Gedeb Zone
Altitude 2000-2200 masl
烘培程度 淺中焙
Tasting Notes Floral Aroma, White Fruit & Honey Sweetness, Lemongrass, Lilac, Medium High Sweetness.
數量 250g


Yirgacheffe is actually part of the Sidamo region in southern Ethiopia, but its exquisite washed coffees are so well-known that it has been sub-divided into its own micro-region. This steep, green area is both fertile and high – much of the coffee grows at 2,000m and above.

At first glance Yirgacheffe’s hills look thickly forested - but in fact it is a heavily populated region and the hills are dotted with many dwellings and villages’ growing what is known as ‘garden coffee’. There are approximately 26 cooperatives in the region, representing some 43,794 farmers and around 62,004 hectares of garden coffee. The production is predominantly washed, although a smaller amount of sun dried coffees also come out of Yirgacheffe.

Around 85 percent of Ethiopians still live rurally and make a living from agriculture; each family usually lives in a modest home (often a single round mud hut) and farms their own plot of land, where they grow both cash crops and food for their own consumption. In Yirgacheffe, coffee is one of the main cash crops – covering from half a hectare to 1.5 hectares (the latter is considered big). This is usually planted alongside a second cash crop – often a large-leafed tree used in making roofs for (and also a shade provider for the coffee) known as 'false banana'. This looks like a banana tree but isn't - instead its thick stem is used to produce both a nutritious flour and a fermented paste that are staple ingredients (particularly across southern Ethiopia).

There is only one main harvest a year in Ethiopia - this usually takes place in November and December across all of the country's growing regions. There are, on average, 4 passes made during the harvest period, and, in regions that produce both washed and naturals, the last pass is used for the natural coffee. Washed coffees are then generally pulped on the same day that they are picked (usually in the evening/night), sorted into three grades by weight (heavy, medium and floaters), fermented (times vary - usually between 16 and 48 hours), washed and then usually graded again in the washing channels. The beans are then dried on African beds, where they are hand-sorted, usually by women.

A coffee familiar for its high sweet notes and floral aroma, definitely recommend to have it brew as V60 or Clever Dripperculminates in a very clean medium-bodied cup. Our preferences on this coffee are the Aeropress or pour over!

Brewing Recipe : 

Brewing ratio 1 : 15
Ground coffee 18g
Total water 280ml
Water temperature 93ºc
Brew time 2 minutes
Roast Date 11th of January 一月十一號