Ethiopia- Banko Gotiti Natural / Single Origin

Experience:

Adding water to the grounds brings out a perfumed floral overlay that rivals some of our washed lots, along with syrupy berry, and more dark tea aspects. Medium roasts yield quite a syrupy mouthfeel that helps convey juicy fruit flavors of blueberry, and canned stone fruits. Spice notes make a quick return in the cup as it cools, and along with sweet herbal aromatics, develop complex profiles of sarsaparilla and cola in the finish.

Locale:

The washing station Banko Gotiti bears the name of the town in which it was built, right near the border of Gedeb and Yirga Cheffe. In fact, many of the farmers who sell their coffee to Banko Gotiti are indeed from Yirga Cheffe and Gedeb, so it's no surprise that it's often marketed with either name. The owners of the wet mill buy from around 320 farmers in the surrounding region, most with 2 hectares or less of coffee planted near their homes. Farmers deliver their coffee as whole cherry to the station where it is graded by hand immediately before either depulping (wet process), or moving the whole cherries straight to the drying tabled (dry process). Dry process coffees take about 3 weeks to dry and Banko Gotiti, though it depends on the weather. In comparison to any other coffee region in the world, the farmers in the area are growing coffee at very high altitudes, ranging from 1950 to 2200 meters above sea level (we measured 2059 meters at the mill itself). High altitude often corresponds to coffee density, and also can affect the size of the beans.

Spec: