Konga is located in South-Western Yirgacheffe. Producing mostly washed & naturals, it’s bordered by Sede on the left, Koke on the north, Berbes Kela on the east and Wete on the south.

Cultivation
Most of the varieties found in Konga are indigenous heirlooms. They adapt better to the environment and seem to give higher quality yields and coffees with the known and celebrated Yirgacheffe flavours with intense acidity, floral and spicy flavours. Coffee cherries are carefully picked everyday to ensure only the ripe fruits are picked and brought to Konga station every single day. About 10-20 thousand kilograms of cherries arrive each day.

Harvest , Post-Harvest & Processing
Konga Station receives cherries from both Konga & Wete Sub-regions. It possesses about 88 African Drying Beds and the majority is used for Washed Coffee. Konga coffee is well-appreciated. It is known for its high acidity and floral notes.