BANKO GOTITI

Expect an intensely flavoured profile, with notes of blueberry, strawberry, pineapple, and fizzy lemon candy. Banko Gotiti is sweet, bold, and a little bit funky. With complex acidity and fragrant rose, it does not lose the delicate floral quality of coffee from Yirgacheffe.

This coffee is produced in the Yirgacheffe area. It is collected by our partner EDN Ethiopian Coffee at their Banko Gotiti station, from 350 family farms surrounding the station, often only 1 hectares in size. The reddish-brown soil of the region is rich in nutrients. Combined with the altitude of the farms, this contributes greatly to the unique aromatic profile from Yirgacheffe.

The EDN stations are located in several kebele (villages), such as Benti Nenka, Halo Bereti, Banko Chelchele, Banko Gotiti. There, coffee growing is an integral part of the communitys culture. Coffee is always picked by hand, and grown alongside other food crops. This approach maximises the use of the land while providing food for the community. In recent seasons, EDN have embraced the use of new processing methods and our anaerobic lot is a perfect example of modern Ethiopian flavour.

After meticulous selection of the cherries, they are fermented in an anaerobic environment, pressurised and without oxygen. Fermentation lasts between 7 and 10 days, at a temperature of between 15 and 18°C. During this time, the sugar levels in the cherries are monitored to ensure the best possible result. The coffee is then transferred to raised drying beds, where it rests in the shade for between 15 and 20 days. The cherries are stirred regularly to ensure good air circulation and avoid over-fermentation.