{"product_id":"728-ethiopia-konga-amederaro-opal","title":"728 Ethiopia Konga Amederaro Opal","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eYellow peach, Mandarin orange, Chocolate, Cantaloupe, \u003c\/span\u003e\u003cspan\u003eRose wine, Tropical fruit, Syrupy, Complex\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCWS: \u003cspan\u003eKonga Wete Webanchi WS,\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eProducer: \u003cmeta charset=\"UTF-8\"\u003e  Smallholder Farmers\u003cbr\u003eArea: Amederaro, Konga, Kochere, Ethiopia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,800-2,100m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Heirloom\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Nitrogen Natural\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan\u003e＜Amederaro, Konga＞\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eOne of the greatest attractions of Ethiopian coffee is its beautiful fragrance, vivid fruit-like flavors, and delicate sweetness. Yirgacheffe, where this coffee is produced, is one of the regions where these characteristic qualities of Ethiopian coffee can be fully appreciated.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe Konga area is located at an elevation of 1,800 to 2,100 meters above sea level. Here, a style of coffee production known as “Garden Coffee” is common. Many smallholder farmers grow coffee around their homes and in their gardens. The cherries carefully cultivated by each small farmer are brought together to create a single lot.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThis coffee is produced by Project Origin, an Australia-based company that works with coffee producers around the world. Project Origin places a strong focus on exploring fermentation techniques, and categorizes its coffees according to their flavor profiles, using the colors of gemstones as inspiration.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe name given to this lot is “Opal.”\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eOpal is a gemstone that reflects a variety of colors depending on how the light hits its surface. Inspired by this quality, Project Origin uses the name “Opal” for coffees with rich and complex flavors that cannot be expressed by a single color.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThese coffees can have layers of fruit and floral characteristics, with different aspects emerging depending on the roast, brewing method, and drinking temperature. This diversity of expression is one of the defining characteristics of the Opal category.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eTo create this Opal profile, this coffee uses a processing method called Nitrogen Natural.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eOnly ripe red cherries that have reached a sugar content of 20–22° Brix are carefully selected by hand. For this lot, more than 90% of the cherries meet this high ripeness standard.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe selected cherries are placed in sealed tanks, where nitrogen is introduced. The cherries then undergo a long, controlled anaerobic fermentation while yeast activity, temperature, and humidity are carefully monitored.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAfter fermentation, the cherries are placed relatively thickly on raised drying beds. By intentionally slowing down the drying process, the producers aim to develop a fuller texture.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe cherries are dried for approximately 25–30 days until they reach a moisture content of 10–12%. Even after drying, they are stored as whole dried cherries to help preserve their fruity character. Before export, the coffee goes through additional hand sorting and color sorting to further ensure quality.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eEven as green coffee, this lot had an expressive aroma reminiscent of tropical fruits. We wanted to highlight the complex character of the Opal profile, so we chose to roast it lightly.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eOne of the challenges was determining exactly when to finish the roast.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eSmall Ethiopian coffees can be difficult to read during roasting. The popping sounds of first crack can be subtle, and it can also be difficult to see the beans expand clearly. This is especially true with the Loring roaster we use at Philocoffea, which has a highly sealed roasting chamber, making the sound of first crack relatively quiet.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eFor this coffee, we therefore paid close attention not only to the sound, but also to the changes in aroma throughout the roast.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWe repeatedly checked the aroma as the roast progressed, carefully looking for the right point to identify the beginning of first crack and the ideal moment to end the roast. Through this process, we adjusted the roast to bring out a vivid expression of the coffee’s fruit character.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe aroma is already beautiful from the moment you grind the coffee. It has a combination of fermentation and fruit-like aromas, and sometimes even makes our staff look over and say, “Something about this coffee smells really good.” \u003cem\u003e(laughs)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWe find that allowing the coffee to rest for more than two weeks brings out an even more complex aroma compared with drinking it immediately after roasting.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eDuring brewing, you may notice a complex fragrance reminiscent of grapes, chocolate, and melon. Being able to enjoy these aromas at each stage of the brewing process is one of the pleasures of making coffee at home.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWhen you taste it, you may find a fruit-driven sweetness reminiscent of yellow peach and melon, followed by a long finish with hints of rosé wine and chocolate, accompanied by a subtle fermented character.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThere are also sweet and slightly tart impressions reminiscent of orange and Delaware grapes, with different fruit characteristics appearing throughout each sip.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eJust like its name, “OPAL,” this coffee can reveal different flavors and colors depending on how you brew it and who is drinking it.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eFor one person, it might remind them of stone fruits. For another, citrus. Someone else might find chocolate, liqueur-like notes, or florals.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eRather than searching for one “correct” flavor, we hope you will enjoy discovering the many different expressions of this coffee from different perspectives.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eSupporting all of these complex flavors is a smooth, syrupy mouthfeel with a pleasant viscosity.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eSo, in addition to the bright and expressive flavors, we encourage you to pay attention to the soft texture and overall balance underneath them.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eEvery time you drink it, you may discover something different—and before you know it, you might find yourself becoming completely fascinated by this coffee.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThis is a coffee that brings together the diversity of Ethiopian heirloom varieties, cultivated by smallholder farmers, with Project Origin’s modern approach to fermentation.\u003c\/p\u003e\n\u003cp\u003eWe hope you enjoy the many expressions of this Opal coffee—bright and vibrant, yet with plenty of depth and complexity.\u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":50575846178991,"sku":null,"price":4700.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 200g (20% OFF)","offer_id":50575846211759,"sku":null,"price":8460.0,"currency_code":"JPY","in_stock":true}],"url":"https:\/\/en.philocoffea.com\/products\/728-ethiopia-konga-amederaro-opal","provider":"Philocoffea","version":"1.0","type":"link"}