Supernatural, Konga Amederaro

"Supernatural" is a processing method which augments the traditional natural sun-drying process by extending the fermentation time using controlled environments.

In traditional Ethiopian specialty natural processing, cherries are spread in a thin layer over a raised bed and dried under the sun. For this supernatural process, cherries are hand-harvested and selected via Brix measurement at their optimum ripeness and are then spread evenly in a thick layer on raised drying racks lined with plastic sheets. The sheet is then rolled up (not unlike a burrito), and the cherries are fermented for a predetermined amount of time. Unlike strict anoxic fermentation, there is some limited oxygen available.

After the fermentation period, the coffee is dried under shade in a thick layer. The precise recipe is a closely guarded secret and varies for each washing station, with adjustments to fermentation time, cherry volume, and thickness of drying layers comprising the possible variables.

In order to ensure consistency, prevent over-fermentation, and avoid mould formation, it is essential that the conditions are strictly monitored throughout. Temperature, Brix and moisture readings are recorded periodically and small adjustments to airflow and ambient temperature are made accordingly.

Once the optimum moisture content has been reached (around 12.5%) the cherries are rested in a cool environment before being prepared for export.

The kebele (village) of Konga is located in Yirgacheffe district, Gedeo zone, in the "Southern Nations, Nationalities & Peoples" (SNNP) region of Ethiopia. Over the years, the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in the world. The high status of Yirgacheffe coffees is attributed to a combination of factors: high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge and skill.

The Konga Amederaro station, situated at 2,000 meters above sea level, works with 1,890 local farmers serviced by the Toracho river. Konga Amederaro has earned renown for its excellence, placing 7th in the inaugural Ethiopia Cup of Excellence competition and reaching the final table for the Taste of Harvest competition in both 2018 and 2019. This consistently high performance is no accident, but rather the result of extremely strict and uncompromising standards.

Smallholder farmers in this region typically cultivate JARC varieties on small plots of land surrounding their homes. These plots are colloquially known as "garden coffee."