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This coffee is fairly complex with a vast flavor profile. This coffee is well balanced and fun to drink. Upon first taste, you will get a juicy sweetness followed by some notes of fresh strawberry and blackberry. You will notice the baking cocoa or dark chocolate lingering with the sweetness. This is full bodied and leaves your mouth almost syrupy with a hint of honeysuckle.
Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.
Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers—many of whom own less than 1/2 hectare of land, and as little as 1/8 hectare on average—deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.
Natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they 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.
Yirgacheffe has become famous for coffees that tastes like blueberries. This region is plentiful. The thick vegetation is a product of the warm tropical climate with moderate wet and dry seasons. Most coffee is shade-grown by small producers using organic practices. Coffees are cultivated from 1,600 to 2,400 masl in these highlands. The multitude of micro-regions creates complex profiles depending on the washing station a particular coffee is from.
Among coffee-producing countries, Ethiopia holds near-legendary status not only because it’s the “birthplace” of Arabica coffee, but also because it is simply unlike every other place in the coffee world. Unlike the vast majority of coffee-growing countries, the plant was not introduced as a cash crop through colonization. Instead, growing, processing, and drinking coffee is part of the everyday way of life, and has been for centuries since the trees were discovered growing wild in forests and eventually cultivated for household use and commercial sale.
The majority of Ethiopia’s farmers are smallholders and sustenance farmers, with less than 1 hectare of land apiece. In many cases, it is almost more accurate to describe these farms as “coffee gardens” as the trees do sometimes grow in more of a garden or forest environment than what we imagine fields of farmland to look like. There are some large privately owned estates, as well as co-operative societies comprising a mix of small and more mid-size farms, but the average producer here grows relatively very little for commercial sale.
Type: Roasted Coffee