This outstanding washed Grade 1 lot comes from the Banko Gotiti washing station in the Kochere district of Ethiopia's Yirgacheffe region. Under the management of Alemu Bukato, the washing station processes the harvests of around 650 local smallholders. The combination of altitudes of up to 2,200 meters, fertile soils, and abundant rainfall forms the basis for the high quality of this micro lot. The flavor profile is largely influenced by the use of traditional heirloom varieties. These give the coffee the citrus aromas characteristic of this region, as well as floral and herbal nuances of lavender, jasmine, and bergamot, and a tea-like body.
The processing follows strict standards: after pulping, the coffee ferments for 36 to 48 hours in fermentation tanks, is washed, and sorted according to density. The subsequent drying on African raised beds takes 12 to 15 days. To ensure consistent quality, the parchment coffee is turned regularly and protected from intense midday sun and nighttime moisture. Once the optimum moisture content has been achieved, the final drying and sorting takes place in Addis Ababa. Intensive manual selection ensures that only flawless beans are packed in GrainPro bags for export. This careful processing of the green coffee guarantees the highest quality, for which the Banko Gotiti Washing Station has been renowned for years.
Region: Yirgacheffe, Kochere District
Producer: Banko Gotiti Washing Station
Cultivation altitude: 2,100 m
Variety: Heirloom
Preparation: Washed
Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot
Best Taste Recommendation: 1 - 8 weeks after roasting (Best Before - 1 year)
Body: 3/5
Fruit: 4/5
Flavor profile:
Earl Grey
White Peach
Maple Syrup
