
Ethiopia
Banko Gotiti
Rich notes of tropical fruit
This natural lot showcases floral and citrus aromas, followed by rich notes of tropical fruit.
Grown by farmers surrounding the village of Banko Gotiti.
- Producer
Banko Gotiti farmers - Coffee expression
A fruity & rich coffee
- Regular price
-
$24.00
incl. vat/tax
- Sale price
-
$24.00
incl. vat/tax
- Regular price
-
- Unit price
- per
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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152 2nd Ave
10003 New York
United States
Opening Hours:
Mon - Fri: 7:00 - 18:00
Sat - Sun: 8:00 - 18:00
284 Lafayette St
10012 New York
United States
Opening Hours:
Mon - Fri: 7:00 - 18:00
Sat - Sun: 8:00 - 18:00
Graven 20
8000 Aarhus C
Denmark
Opening Hours:
Mon - Sat: 8:00 - 18:00
Sun: 9:00 - 17:00
Borggade 4F
8000 Aarhus C
Denmark
Opening Hours:
Mon - Sat: 7:00 - 18:00
Sun: 7:00 - 17:00
Møntergade 3A
1116 Copenhagen K
Denmark
Opening Hours:
Mon - Fri: 8:00 - 18:00
Sat - Sun: 9:00 - 17:00
Marguerite Vibys Plads 8
2000 Frederiksberg
Denmark
Opening Hours:
Mon - Fri: 8:00 - 17:00
Sat - Sun: Closed
813 Charoen Krung Rd, Talat Noi, Samphanthawong
10100 Bangkok
Thailand
Opening Hours:
Mon - Fri: 8:00 - 17:00
Sat - Sun: 8:00 - 17:00
304 Phahonyothin Road, Samsen Nai, Phaya Thai
10400 Bangkok
Thailand
Opening Hours:
Mon - Fri: 08:00 - 17:00
Sat - Sun: 08:00 - 17:00
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Marguerite Vibys Pl. 1
2000 Frederiksberg
Denmark
Have a question?
Marguerite Vibys Pl. 1
2000 Frederiksberg
Denmark
Have a question?
Please write us in the chat.
Marguerite Vibys Pl. 1
2000 Frederiksberg
Denmark
Have a question?