A great option for Ethiopian espresso fans, this coffee from Studio is exceptionally balanced, with raspberry sweetness, a chocolate biscuity body and a rosewater aroma.

Konga Sede is a washing station in the famed coffee region of Yirgacheffe owned by husband and wife Gizaw Alemayu and Frehiwot Mekonnen. The couple and their family operate three washing stations that provide processing for nearby smallholder farmers and also manage a farm of their own. The Konga Sede team are highly attentive to quality, producing coffee to match the expectations of international buyers and increase their premiums now that Ethiopian coffee can be sold direct to importers. Traceability has been key to this, with coffee separated by day of harvest, farm, area and preparation.

This fully washed lot takes its name from the Ethiopian wolf Ky Kebero, and is made up of Ethiopian heirloom varieties from farms between 1800 and 1900MASL. Handpicked cherries are floated and de-pulped on the day of harvest then fermented for 36-48 hours and washed in clean water to remove any remaining mucilage. The parchment coffee is then dried in the sun on raised beds for 12-15 days where it is turned periodically for consistent drying and covered from both the midday sun and nighttime dew.