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Ethiopia

Banko Gotiti

The Banko Gotiti cooperative bring us crisp florals and bright citrus, balanced by a rich stone fruit sweetness


  • A typically crisp and aromatic washed Ethiopian lot, produced by the members of the Banko Gotiti cooperative.
  • Coffee expression
    Floral and Acidic
  • Whole Bean Coffee
    250g (8.8oz) or 1000g (35.3oz)
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Regular price
$23.00

incl. vat/tax

Sale price
$23.00

incl. vat/tax

Regular price
$23.00
Sold out
Unit price
per 
Out of season

Producer Banko Gotiti Farmers

Minimum resting period Filter 7 days | Espresso 14 days

Brew For all brew methods

Produced by the members of the Banko Gotiti cooperative.

Banko Gotiti

Cherry Picking

The Banko Gotiti stationeries is owned by a cooperative of the farmers who deliver to it, established in 2012 as an independent spin-off from the larger Worka cooperative. One of the main things that sets Banko Gotiti apart is their cherry selection and sorting. Washed coffees are floated upon arrival to remove low density underripe or defective fruit, then again after depulping, and one final time post fermentation before a final soak, similar to a Kenyan process. This leads to a very low level of defects and a high degree of uniformity in the final lot, vital in ensuring high quality of cooperative lots. Due to the complicated world of Ethiopian coffee and classifications, although the station lies geographically in the nearby Gedeo zone, the coffee is sold as Yirgacheffe, as the microclimate and taste profile is more closely aligned with that expected from Yirgacheffe coffees. This lot in particular has round and sweet peach notes, along with the typically floral and citric character we expect from washed Yirgacheffe coffees.

Although the mill is geographically located in Gedeo, the microclimate and taste profile is closer to what is expected from Yirgacheffe coffees.

The Gedeo Region

Forest Coffee

There are three categories of forest coffee growing in Ethiopia, Forest Coffee (FC), Semi-Forest Coffee (SFC), and Forest Garden Coffee (FGC), with each having an increasing amount of intervention from coffee producers. Forest coffee makes up a total of approximately 60% of Ethiopia’s yearly output, so this is a hugely important method of production, and part of what makes Ethiopian coffee so unique.

Throughout all of these systems, a much higher level of biodiversity is maintained than in modern coffee production in most of the rest of the world. This is partly due to the forest system, and partly down to the genetic diversity of the coffee plants themselves. There are thousands of so far uncategorised ‘heirloom’ varieties growing in Ethiopia; all descended from wild cross pollination between species derived from the original Arabica trees. This biodiversity leads to hardier coffee plants, which don’t need to be artificially fertilised. This means that 95% of coffee production in Ethiopia is organic, although most small farmers and mills can’t afford to pay for certification, so can’t label their coffee as such. The absence of monoculture in the Ethiopian coffee lands also means plants are much less susceptible to the decimating effects of diseases such as leaf rust that have ripped through other producing countries.

In Ethiopia, coffee still grows semi-wild, and in some cases completely wild. Apart from some regions of neighbouring South Sudan, Ethiopia is the only country in which coffee is found growing in this way, due to its status as the genetic birthplace of arabica coffee. This means in many regions, small producers still harvest cherries from wild coffee trees growing in high altitude humid forests, especially around Ethiopia’s famous Great Rift Valley.

Technical Data

  • Producer

    Banko Gotiti Farmers
  • Region

    Gedeo
  • Altitude

    2200 masl
  • Varietal

    Heirloom
  • Process

    Washed
  • Harvest

    January 2021

Process Method

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

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