A red honey lot from the Konga Washing Station in Yirgacheffe, Ethiopia. Flashback to me walking around Marrickville in 2015, drinking a cup of Konga roasted by Sample, brewed with love at Cornersmith. Any Sydneysider here would know - that coffee is tealike, complex and juicy, bursting with apricot sensations. Well the more things change the more they stay the same, and we’ve got a belter here, rich in texture and sweetness thanks to that honey processing! This time around we got a sweet floral honey and raspberry complexity whilst hot, and mandarin, lemon and watermelon sweetness whilst cool!
Dak was founded by Louis-Philippe Boucher and Veronique Lagarde, and they roast in Amsterdam, the Netherlands. This coffee was roasted on 1.9.2026.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.