Ethiopia - Bensa Asefa
Origins: Shantawene, Sidama
Varietal: Heirloom varietals
Process: Washed, dried on raised beds
Brew Methods: Pourover, Drip
Qonqana is one of a handful of coffee stations run by the Daye Bensa group in Sidama's mountainous Bensa highland growing region, near the town of Shantawene. Unlike their other coffee processing sites (Shantawene, Mirado, Bombe, etc), Qonqana station is outfitted with a Penagos water conserving depulper, which strips away most of the fruit from the seed using very little water. This means they can forgo the fermentation stage to remove the final mucilage layer, instead, soaking overnight in clean water and agitating away what little fruit is left the following morning.
Asefa Dukamo is one of the leaders of Daye Bensa group. Qonqana rests above the Qonqana river at 2000+ meters above sea level, which along with slowing coffee maturation and increasing bean density, the coffees beans from this high altitude region can also be quite small in size.