In the village of Bombe in southern Ethiopia, locals refer to Qonqana as "The Mother Station". The washing station sits high above its namesake, The Qonqana River. It is the the largest and oldest station ran by Daye Bensa, one of the major exporting groups in the region. Originally founded in 1996, Daye Bensa is run by two brothers. They have spent years learning how to produce high-quality coffees, establishing relationships with communities in the region, and expanding their washing stations. 

Multiple producers around Qonqana contributed to this lot. After ripe cherries were received, they were de-pulped and immediately placed on raised beds to dry for 15-20 days. There is continuous movement during this process to ensure uniform drying. This careful processing, combined with soaring high elevations and ideal growing conditions, contributes to this coffee's fruity and complex profile. Get dialed into hibiscus, strawberry jam, and mango by starting with a 1:16.5 brew ratio, filtered water at 208-210℉, a medium-coarse grind, and a 3-3.5-minute brew cycle.