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Ethiopia

Banko Gotiti

Rich notes of tropical fruit

Grown by farmers surrounding the village of Banko Gotiti.

This natural lot showcases floral and citrus aromas, followed by rich notes of tropical fruit

  • Producer
    Banko Gotiti farmers
  • Coffee expression
    A fruity & rich coffee
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Regular price
$23.00

incl. vat/tax

Sale price
$23.00

incl. vat/tax

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Natural Heirloom

Banko Gotiti

This station, one of several near the village of Banko Gotiti, is owned by Ranger Industry and Trading, an exporter of coffees from Ethiopia. Banko Gotiti is located near the towns of Kochere and Gedeb, on the road south from Yirgacheffe to Guji. Ranger have set quality as one of their prime focusses, and this lot from their Banko Gotiti station is a great example. One of the main areas of attention is cherry selection and sorting. Natural coffees are floated upon arrival to remove low density underripe or defective fruit, and then constantly sorted throughout the first days of drying, making sure the cherries are arranged in thin layers to minimise fermentation, and enable this high level of sorting. This leads to a very low level of defects and a high degree of uniformity in the final lot, vital in ensuring quality in combined smallholder lots.

This lot in particular has rich and sweet peach and passionfruit notes, along with the typical floral and citrus aromas we have come to expect from Yirgacheffe coffees.

Etiopia

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.

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.

Technical Data

  • Producer

    Banko Gotiti farmers
  • Region

    Yirgacheffe
  • Altitude

    2100 masl
  • Varietal

    Heirloom
  • Process

    Natural
  • Harvest

    January 2022

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. 

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.


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Borggade 4F

8000 Aarhus C

Denmark

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152 2nd Ave

New York

United States

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Mon - Fri: 08:00 - 18:00

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813 Charoen Krung Rd, Talat Noi, Samphanthawong

Bangkok 10100

Thailand

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Mon - Fri: 08:00 - 17:00

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1F, House of Wisdom, Al Juraina 1

Sharjah

United Arab Emirates

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Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us in the chat.

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark