The high-altitude forest ecosystems of Ethiopia's Yirgacheffe region represent the indigenous habitat and birthplace of Coffea arabica. There, smallholder farmers today grow coffee by cultivating a mix of naturally occurring heirloom varieties within biodiverse forest gardens. Literally translated as the 'Land of Many Springs', Yirgacheffe holds a long-standing relationship with the coffee plant, resulting in a unique terroir that produces nuanced and highly sought-after coffees.

This Wete Konga lot was grown by small-scale farmers and delivered to the Konga village wet mill, located within the broader Yirgacheffe zone. The station is overseen by Wete Ambela Coffee Export PLC, a venture launched in 2018 by entrepreneur Mekuria Mergia. Mekuria entered the specialty market from the ground up, beginning his journey by collecting small lots from nearby families and delivering them to local washing stations. Today, Wete Ambela works directly with quality-focused producers to supply high-scoring lots to the global market via the Ethiopian Coffee Exchange (ECX).

This Ethiopian coffee was selected as the official competition coffee for the inaugural South Africa Origami Cup, hosted by Cape Coffee Beans at the African School of Coffee. The Wete Konga beans were sponsored by Rosetta Roastery to showcase the competitors' skills. Read more about how this coffee was cultivated and processed in Rosetta's notes below.

Rosetta's notes

Style: Progressive
Flavour: Elegant and bright, crisp apricot, tea-like

"Despite this coffee's delicate cup profile, Ethiopian heirloom lots like this can handle a surprising amount of heat when managed correctly in the early stages of the roast. We begin with a high charge temperature to build momentum quickly, keeping the roast intentionally short through the drying phase to preserve its more delicate stone fruit character. Heading into first crack, development is driven primarily through residual heat in the drum, allowing sugars to gently caramelise.

"The result is a roast that holds onto the clarity and delicacy that define the origin. Wete Konga expresses the signature washed Yirgacheffe expression, carrying bright citrus, gentle floral aromatics, and a clean black tea finish."

Coffee details

"Wete Konga is a washed coffee lot produced by smallholder farmers of the Konga Woreda in the Yirgacheffe Zone. The washing station is operated by Wete Ambela Coffee Export PLC and sits at approximately 2,050 masl, serving surrounding farming communities where coffee is grown at elevations of up to 2,200 masl.

"The station processes cherries from very small farms, typically 1 to 2 hectares in size, where producers cultivate Ethiopian heirloom varieties under traditional farming systems. These are small-scale, low-input, biodiverse, minimally mechanised farms, rather than industrial agricultural operations. After handpicking, cherries are delivered for pulping and fermentation, before being carefully washed and dried on raised African beds over 18 to 21 days. This slow, extended drying phase aids in developing the clarity and sweetness in the cup, a hallmark of a well-executed washed Yirgacheffe lot."

• Altitude: 2,050 - 2,200 masl
• Processing: Washed
• Variety: Heirloom varieties
• Harvest: 2025
• Region: Konga village, Yirgacheffe
• Country: Ethiopia
• Producer: Small-scale farmers of Wete Ambela Coffee Export PLC