Second coffee of the week is a washed coffee from Konga Ethiopia. This region is well known for its fruity coffee, but yet a clean and lingering mouthfeel. The natural biodiversity and history of Ethiopia as a coffee producing country is simply amazing. This is where it all started, and it's also where we find some of the most complex and interesting tasting coffees in the world. The reason for that is that almost all coffee grows wild in nature which allows the soil to keep and produce their natural minerals making sure that the growing conditions will be sustainable and of very high quality for years to come. The process station that this coffee comes from, Konga have been around for many years and are famous for producing the characteristic floral and citrusy coffees that have become a trademark for the Yirgacheffe region.