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Origin: Kochere, Ethiopia
Roast: Espresso
Producer: Banko Gotiti, Ranger
Altitude: 1950-2100 Meters
Varietal: Mixed Heirloom
Process: Washed
We are excited to have an early start of the Ethiopian season with a delicious espresso from the Kochere Region, south of Yirgacheffe & Guji. Banko Gotiti is a washing station located close to Gedeb Town in Gedeo. Coffees from this region have very distinct flavour profiles. We chose our particular lot, Bildimoo Gotiti Ranger #1, for its strong flavours of nectarine and jasmine. Supported by notes of mandarine citrus, summer fruits, bergamot and wild honey. A beautiful malic acidity is balanced off by smooth brown sugar sweetness. This coffee is juicy.

Banko is bordering Guji towards the south. Gotiti station collects rip cherries from 783 farmers with an average 2 hectares in size and locate between 1950 and 2100 meters elevation. Harvest started in early November. Yields were high, time to maturity short and window for picking closing by the end of December in some areas. The beginning of a civil war in the north late November did not affect the coffee industry. Parchment started arriving in January to be processed for quality in the dry mills.

Ripe cherries were collected manually and hand sorted. The cultivars are Welisho and Dega. The cherries were pulped by a traditional Agaarde Discpulper. Wet fermentation was done for a duration of up to 72 hours. All coffees were washed in channels, and graded in water by density. The lower density (lower quality) were afloat and removed, leaving only the denser and therefore higher quality beans which are separated as single lots.

After fermentation with soaking in fresh water took place for 2 hours. The coffees were then piled up in layers of 2 cm in height, covered from 12 to 3pm to protect from the sun and dried over a 12-15 day period then followed by hand sorting for 2-4 hours.