This is an awesome example of natural process Ethiopian coffee and why enthusiasts and many love coffee from this region. This expression of heirloom is punchy and expressive with tons of red stone fruits and sweetness. We find deep and intense acidity in the form of blackberries that extends throughout the cup and is tied to a sweet and winey finish. When cooled there is even more intensity with the whole cup becoming louder! Enjoy this one at all temperatures and see how it transforms. 

For best results, we recommend you rest this coffee for at least 3+ weeks! 

From Proud Mary:
Yirgacheffe needs no introduction. Widely regarded as the birthplace of coffee, this renowned region in southern Ethiopia has long set the benchmark for complexity and floral character. The Konga washing station sits at its heart, perched between 1,780 and 1,870 meters above sea level, where high altitude and fertile soil create ideal conditions for growing dense, flavor-packed coffee. 

Smallholder farmers in the area — most working plots of just one to two hectares — deliver freshly harvested cherries to Konga throughout the October to January harvest season. The station's team carefully sort and process each lot, with this particular coffee undergoing full natural processing: ripe cherries are slowly dried on raised beds in the sun, developing the bold, fruit-forward character that the region's naturals are known for. 

2026 marks our first year purchasing coffee from Konga, and it certainly made an impression. The cup is wild and expressive, packed with notes of jasmine, stone fruit, blackberry, & winey complexity — a beautiful example of what Yirgacheffe naturals can deliver.