Banko Gotiti Natural, Ethiopia


Banko Gotiti’s got us feeling like we’re on a little tropical getaway from the winter. It’s a naturally processed coffee that is fruit-forward and super clean, with tropical flavours and just the right amount of funk!

Coffee Story
Grown by members of the Banko Gotiti Cooperative on family-owned farms in the southern district of Gedeb, this naturally processed coffee is known as some of the best-selected lots in Ethiopia. The natural or traditional processing method is how they’ve processed coffee for centuries in Ethiopia and it hasn’t changed too much over that time period. These coffees are sun-dried with the coffee cherries fruit left on the bean. The fruit pulp is not removed until just before export. Once carefully harvested, ripe cherries are immediately placed on raised beds constructed in such a way as to ensure proper air circulation and temperature control for an optimal drying process. The cherries are stored in a local warehouse after the moisture is reduced to between 11.5 and 12 percent and then transported to Addis Ababa where the coffee is milled and exported.

Brewing Recipes
Brew Ratio: 17g: 1g
Espresso Ratio: 2.5g : 1g (18G IN / 45G OUT / 30 SEC)
Peak Rest time: 5 to 35 days off roast

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