This advanced level of processing features more extreme taste profile, surely coming from fermentation and the processing of these super extra-ordinary coffees. You often find boozy, funky or have cinnamon flavours, overrip fruits and an intense dry aroma.
Blackberry Jam. Vanilla.
One of our biggest hits last season, Banko Gotiti is back.
Coffees from Yirgacheffe are a true seasonal highlight and we are excited to share this new lot, roasted for espresso. The fruit-forward profile is silky and sweet, with elegant complexity typical of the region.
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Banko Gotiti is expressive and silky, deep with berry sweetness. The profile is layered with notes of blackberry jam, black tea, and caramel. Alongside, notes of apple blossom and bergamot are pure Yirgacheffe, with tangy acidity offering delicious balance.
Banko Gotiti is a village in the Gedeb district of the Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, a larger producer in the region. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties amongst the lush forest.
In Ethiopia, natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before they are rinsed clean. The whole cherries are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.
The best Ethiopian since a very long time
A very funky taste, but I love it.
BANKO GOTITI
I'm a big fan of Yirgacheffe, and this hasn't disappointed.
One of the most beautiful experiences I had since I started drinking filter coffee at home.
I’m no James Hoffmann or coffee snob, but anaerobic coffee has given me something I never found. Those extra sweet notes and definitions made my month honestly.
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