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Ethiopia Konga Natural - Sede
By Everyday Coffee Roasters
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This coffee comes from Sede Washing Station in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. Konga is known for its strong citrus and supportive stone-fruit flavors of peach and apricot, and when is combined with dry processing, the result is dried cherry, cranberry, and lemonade-like acidity.

Aside from its near-legendary status as the “birthplace” of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness, and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; The varieties planted there have historically had more chocolatey, rich undertones.

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Gondo - New Kiriti F.C.S. - Murang’a
By Everyday Coffee Roasters
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The Gondo factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. Coffee is picked and brought to the factory that same day for selection and separation, as sorting happens before depulping begins. The ripe cherry is processed using fresh water from the local Kananahu stream, and the coffee is dried under the full sun.

The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.

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Papua New Guinea - A/X Korona
By Everyday Coffee Roasters

Korona’s 132-hectare farm consists of 102 hectares of Typical and Arusha coffee trees and 30 hectares of undeveloped conservation land. Located about a 40 minutes drive to the southeast of the town of Kainantu, the farm is located in some of the Eastern Highlands’ best coffee growing land.

Its coffees are selectively hand-picked and delivered to the farm’s wet mill on the same day to be floated and then pulped. After pulping, the coffee is fermented for several days and then washed using clean water diverted from a nearby creek. Parchment is delivered to dry on raised drying beds – where they are again sorted - for a maximum period of 5 days. During cloudy and cool days, the time drying extends to about 7 days. Some coffee is also dried using the traditional method on tarpaulin sails on the ground.

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