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SUPERNATURAL, Konga Amederado

£17.50

SUPERNATURAL

Back again for the spooky season, this natural from Konga, Yirgacheffe, is prepared using a “Supernatural” protocol, a slow, controlled ferment that pushes natural drying further than usual. Expect lively citrus, mouth watering stone fruits and a candy-like sweetness.

Size
Grind

Lot Info

"Supernatural" is a processing method which augments the traditional natural sun-drying process by extending the fermentation time using controlled environments.

In traditional Ethiopian specialty natural processing, cherries are spread in a thin layer over a raised bed and dried under the sun. For this supernatural process, cherries are hand-harvested and selected via Brix measurement at their optimum ripeness and are then spread evenly in a thick layer on raised drying racks lined with plastic sheets. The sheet is then rolled up (not unlike a burrito), and the cherries are fermented for a predetermined amount of time. Unlike strict anoxic fermentation, there is some limited oxygen available.

After the fermentation period, the coffee is dried under shade in a thick layer. The precise recipe is a closely guarded secret and varies for each washing station, with adjustments to fermentation time, cherry volume, and thickness of drying layers comprising the possible variables.

In order to ensure consistency, prevent over-fermentation, and avoid mould formation, it is essential that the conditions are strictly monitored throughout. Temperature, Brix and moisture readings are recorded periodically and small adjustments to airflow and ambient temperature are made accordingly.

Once the optimum moisture content has been reached (around 12.5%) the cherries are rested in a cool environment before being prepared for export.

Producer

The kebele (village) of Konga is located in Yirgacheffe district, Gedeo zone, in the "Southern Nations, Nationalities & Peoples" (SNNP) region of Ethiopia. Over the years, the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in the world. The high status of Yirgacheffe coffees is attributed to a combination of factors: high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge and skill.

The Konga Amederaro station, situated at 2,000 meters above sea level, works with 1,890 local farmers serviced by the Toracho river. Konga Amederaro has earned renown for its excellence, placing 7th in the inaugural Ethiopia Cup of Excellence competition and reaching the final table for the Taste of Harvest competition in both 2018 and 2019. This consistently high performance is no accident, but rather the result of extremely strict and uncompromising standards.

Smallholder farmers in this region typically cultivate JARC varieties on small plots of land surrounding their homes. These plots are colloquially known as "garden coffee."

Cultivar

In botanical terms, heirloom varieties are plants passed down through generations, often within families, known for their historical significance and cultural heritage. In Ethiopia, "heirloom" is often used as a catch-all term for any variety native to the country. Estimates suggest there are between 10,000 and 15,000 heirloom varieties in Ethiopia today, most of which have not been formally genetically identified. While many heirloom varieties originate as wild plants, some have been selected for their desirable qualities and cultivated on coffee farms across the country.

Heirloom varieties typically fall into two categories: JARC varieties and regional landraces. JARC varieties are developed and researched by the Jimma Agricultural Research Centre for desirable characteristics, such as greater disease resistance or increased yield. In contrast, regional landraces are varieties that have evolved naturally over generations, adapting to their specific environments.

Process

The dry/natural process is the oldest and simplest method of preparing green coffee. Well-suited to environments with limited water access and hot climates, this process typically uses no water and requires no specialised equipment.

After harvesting, coffee cherries are dried until they reach about 20% moisture content. They're then usually rested for a few weeks in bags before being sent to a mill for hulling and export preparation.

The cherries can be dried on large patios or raised African beds, large trays with a mesh base that allow increased airflow for even drying. Best practices include keeping the drying coffee in shade during the hottest parts of the day and avoiding re-wetting by rain or condensation. Regular turning and good ventilation are also crucial to prevent mould formation.

To avoid defective seeds and sour fermentation off-flavours, it's best to sort the harvested cherries during the initial drying stage when under-ripe, over-ripe, and damaged cherries are easily spotted. After just a couple of days, the cherries turn a dark red-brown colour before becoming black, making it impossible to visually identify problem cherries.

Coffee begins fermenting from the moment it's picked and continues while there's enough moisture and high temperatures, conditions that favour microbial growth. This uncontrolled fermentation leads to the development of wild, fruity flavours and an increased perception of sweetness and body.

Traceability

Producer Primrose Coffee
Location Konga, Yirgacheffe, Ethiopia
Elevation 1,900 - 2,200 masl
Cultivar Heirloom
Preparation Natural
Harvest November - January 2026
Arrival August 2026
Exporter Primrose Coffee
Importer Covoya

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