This coffee is from the Konga village, comprised of heirloom varietals grown by the smallest of smallholders (essentially a few coffee trees grown in their backyards), along with other food plants for their own sustenance. The picked cherries are taken to the Konga washing station, and dried on raised beds the typical Ethiopian way, for around 20 days. This creates notes of caramel, chocolate ganache, mixed blackberry/raspberry preserve, and light floral oolong notes. Great for espresso and drip!