Ethiopia Yirgacheffe G1 Natural 250g

Nestled near Wete, Ethiopia, the Konga Wete Webanchi washing station is a compelling example of how specialty coffee can elevate both quality and community. Built adjacent to a local school, the station has access to electricity, allowing coffee processing to continue even after sunset - an uncommon advantage in the region.

Owned by Meseret and Abraham of Primrose, the site was intentionally chosen to support local education, with guidance and partnership from Project Origin, our trusted importer. This thoughtful approach to infrastructure and community engagement has translated directly into the cup.

The coffees processed at Konga Wete Webanchi are known for their exceptional clarity and depth, reflecting both careful washing techniques and a commitment to long-term impact. Each cup tells a story - not just of remarkable flavour, but of progress, opportunity, and shared value at origin.

Growing Coffee in Ethiopia 

"As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated. Traditionally, these have simply been labelled as “heirloom varietals”; however, this is changing as the Jimma Agricultural Research Center works to identify species.  Although there are a few estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people. All specialty grade Ethiopian Coffee is grown above 4,000 feet and most above 6,000. In the highlands of Sidamo and Yirgacheffe, coffee can grow above 7,000 feet."