Ethiopia Konga Washed

WASHED PROCESS
After the coffee cherries have been picked, the cherries are depulped (skin removed) or demucilaged (skin and pulp removed).
The coffees are typically then held in “fermentation tanks” for 12–72 hours, allowing for a gentle controlled fermentation to cause any remaining pulp to separate from the beans. Fermentation may occur from the moment of harvest until the seeds reach an inhospitable moisture content for them (11% moisture)
The beans are finally dried for up to 15 days on patios, raised beds, or in parabolic dryers until the ideal moisture content is reached.
Typically washed coffees have clean, articulate flavours; caramel or sugary sweetness; a wide spectrum of fruit acidity depending on other factors; capable of bright, crisp notes

JARC 74110, 74112
JARC (Jimma Agricultural Research Center) Selections are a group of coffee varieties that were developed by the Jimma Agricultural Research Center in Ethiopia in the 1960s and 1970s. These varieties were created through selective breeding, with the goal of improving coffee yields and disease resistance 1. The other type of coffee varieties are regional landraces, which grow in the wild.
The term “heirloom” is often used to describe Ethiopian coffees, but it is not a very useful term as it does not recognize the different varieties of coffee, in fact, the term “heirloom” was used as a catch-all name to describe coffees from Ethiopia by specialty coffee buyers who didn’t know what varieties of Typica and Bourbon they were buying