Ethiopia Korma Kontoma G1
£18.50
Additional information
Rest guidance
About Onyx Coffee
Founded in Northwest Arkansas, Onyx Coffee Lab approaches sourcing, roasting and hospitality with meticulous care. Its team combines transparent coffee buying, competition-level expertise and thoughtful presentation to make every stage from producer to cup visible and intentional.
Roaster notes
Ethiopia Korma Kontoma G1
Origin: Murago Kebele, Kontoma Area, Bensa, Sidama, Ethiopia
Producer: Asefa Dukamo Korma & Surrounding Smallholders
Process: Washed
Variety: Ethiopian Landrace (Heirloom)
Altitude: 2,100–2,300 masl
Harvest: December–February
Grade: G1
Roast Profile: Light Roast
Size: 284g (10oz)
Tasting Notes: 🍒 Cranberry · 🍊 Tangerine · 🍯 Panela · 🍇 Raisin
ABOUT THE REGIONPerched high in the Murago Kebele of Bensa, the Korma Kontoma Washing Station is one of Sidama’s crown jewels. Sitting between 2,100 and 2,300 meters above sea level, it benefits from the region’s cool highland climate, lush forest canopy, and nutrient-rich volcanic soil—ideal conditions for growing coffee with exceptional clarity and complexity.
The name Kontoma comes from an old Sidama word meaning “accumulation,” a reference to an ancient gathering place for hunters who would meet and share their harvest. Today, that spirit of community lives on through the hundreds of smallholder farmers who deliver ripe cherries to the station, each contributing to a collective expression of Bensa’s unique terroir.
PROCESSINGAt Korma Kontoma, only the ripest cherries are hand-picked and delivered daily. After flotation and sorting, the cherries are de-pulped and fermented in clean water for 72 hours, allowing natural enzymes to break down the mucilage. Once fermentation is complete, the parchment is thoroughly washed and laid on raised African beds to dry for 11–12 days, carefully raked and covered during the hottest hours to ensure even, consistent drying.
The station operates with 144 raised drying beds and 14 washing tanks, enabling precise lot separation and maintaining the integrity of each batch from start to finish.
THE CUPKorma Kontoma represents everything we love about Bensa—its altitude, its precision, and its incredible potential for producing layered, articulate cups. In the cup, expect floral aromatics, a bright citrus acidity, and notes of peach and honey that unfold with each sip. It’s clean, elegant, and full of energy, a shining example of Ethiopia’s world-class washed coffees and a tribute to the skill of Asefa Dukamo and the local community that makes this coffee possible.
What is the roast recency?
Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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