Konga, Ethiopia - Natural
A another classic Ethiopian from the Yirgacheffe reigon, lots of yummy flavours with a clean finish.Cupping Notes: Berries, Orange, NectarineVarietal: HeirloomProcess: Natural Our V60 Recipe - a great starting point for brewing all of our coffees Ratio: 15g coffee to 250g waterWater Temperature: 94CBrew Time: 2:15-2.30m Two Pour Method- First pour, 50g of hot water, allow coffee to bloom for 30 seconds- Second pour, continue the pour until you reach 250g hot water in total- Use a spoon to stir 10 times in circulation- Enjoy *A reminder that no exchanges or returns will be approved in the case of mistaken ordering - Please double check your grind preferences
Available Sizes & Prices
250g: $26.50
500g: $53.00
1kg: $95.40
Prices updated:Regional Comparison: Ethiopia
Brewing Guides
Hario Switch
if sour: grind finer (reduce 2–3 clicks), raise temp toward 95–96°C or extend immersion 15–30s; if bitter: grind coarser (increase 2–3 clicks), lower temp to 92–93°C or shorten steep/drawdown
Brewing Steps
- 1. Bloom with 50g water at 94°C for 30 seconds (pour evenly to saturate, then stir gently)
- 2. At 0:30 pour remaining water to reach 250g total, stir 10 times in a circular motion, then close the Switch and begin immersion
- 3. Steep closed until 1:45–2:00, then open the Switch to drain — aim for full drawdown by 2:15–2:30
- 4. Total time 2:15–2:30. Serve immediately and enjoy the berries, orange and nectarine clarity
Pro Tips
- 💡 Rinse your paper filter first to remove papery flavours and preheat the brewer; this helps the coffee’s bright fruit notes shine.
- 💡 Use even pouring and consistent circular stirring during bloom and after the full pour to ensure uniform extraction and a clean finish.
Sour → grind finer by 2–3 clicks, raise temp to 95–96°C or extend immersion 15–30s, ensure full wetting and slightly longer contact. Bitter → grind coarser by 2–3 clicks, drop temp to 92–93°C or shorten steep/drawdown, reduce agitation or overextraction.
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