Description
Banko Gotiti is a village in the Gedeb district of Ethiopia’s Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.
Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.
The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.
Typically farmers in this region don’t have access to and therefore do not utilize fertilizers or pesticides in the production of coffee.
Tasting Notes:
A wonderful example of a top grade washed Ethiopian. Best served in the light to medium roast range, a very delicate and sweet cup. Hints of citrus and soft fruit comingle with floral, chocolate and tea like spice. Heirloom Ethiopian strains have a taste like no other and offerings like this one showcase their uniqueness. For acidity fans, a light roast ending real close to 1st crack will have a stronger lemony citric edge, covers up a bit of the delicate floral/fruit but crisp, clean and sweet. We personally liked it better just a shade or two darker, splitting the difference between light and medium. It will mellow the citric tones popping out the sweet floral, while building a bit more darker tea like contrast. Crisp but not overly acidity. Darker roasts go the other way covering up the citric and floral with strong chocolate and herbal tones.
Roasting Notes:
Good at almost any roast point but if you keep it on the lighter side, city to city plus you will see its true exotic Ethiopian roots come out. The darker you go the more chocolaty and fuller bodied it will get but right around 2nd crack it will turn a bit more bitter and edgy, otherwise a very smooth cup.
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