Here at Konjo Coffee, we are sure of two things:
- we have some amazing wild grown, organic beans that we want to share with the world and
- if done right, this coffee can support the sustainable development of local communities and promote the conservation of a biodiversity hotspot that provides water for an estimated 12 to 15 million people.
With this in mind, we are working hand and hand with our partners, local communities, on the development of a series of production facilities that will increase the quality of the coffee produced here. By guaranteeing a better quality coffee, we can return greater profits to residents for their coffee harvests. In addition, we are implementing two programs, one aimed at developing a resilient sustainable livelihood system and one for improving forest regeneration, within each of our partner communities and all financially backed by our coffee. If all goes according to plan, we will be able to utilize the value of this wild coffee for the establishment of a community based buffer zone to land conversion around the southern end of Bale Mountains National Park.
A big task to say the least but we are confident that our staff and community partners are up to the challenge, that our beans are some of the best in world and that our customers will love not only a great cup of joe but also peace of mind in knowing that their dollars spent are working hard towards promoting the sustainable development communities and the conservation of an socio-ecologically important region on our planet.
Our Time Line
August 11, 2016
We have concluded our meetings with the Manyate community. We presented our ideas and listened to their feedback. I am ecstatic in saying that it went great, they understand our concept and have offed us support. Now it’s time to find some land to lease!
August 18, 2016
The Manyate Village elders have shown us a suitable piece of land and with local officials and village elders we have signed a 3 month lease for continuing our coffee saga here in the forest.
September 20, 2016
Thanks to our crew of workers and plenty of elbow grease, we have completed construction of a test site for evaluating the efficiency of our coffee processing system. In all, we have built a small coffee office/storage facility, a guard house and we fenced off the land. We finished just in the nick of time, the coffee cherries are just starting to ripen!
December 15, 2016
We finished processing our first batch of coffee with the Manyate community and it looks amazing!
January 3, 2017
Now that we have our coffee sample, it is time to test it. For this, we sent it all up to the capital city, Addis Ababa, and gave some to a coffee lab. Now we wait for the results.
January 20, 2017
We have received our first results back and we have certainly identified something unique. According to the lab, our coffee sample consists of unusually large beans (awesome) and it exhibits apple and fruity flavors with a medium body and clean finish.
January 28, 2017
We have successfully managed to get our sample of coffee back to the United States!
February 4, 2017
Now that our sample of coffee is state-side, we have distributed it to some local roasters and connoisseurs to assess end-market opinions of our coffee.
February 18, 2017
We have gotten our U.S. based results back which were different from our Ethiopian tests but positive none the less. This time the coffee, once roasted, exhibited graham cracker, custard apple and cocoa aromas and had chocolaty and caramel flavors. It seems the flavors of this coffee are as diverse as the forest that it comes from.