The Banko Gotiti cooperative bring us crisp florals and bright citrus, balanced by a rich stone fruit sweetness
A floral & acidic coffee
Producer: Banko Gotiti Farmers
Altitude: 2200 masl
Harvest: January 2021
Optimal brew: Filter 4-30 days | Espresso 10-60 days.
RRP for 250g: 139 kr.
RRP for 1 kg: 516 kr.
About the Coffee
The Banko Gotiti stationeries is owned by a cooperative of the farmers who deliver to it, established in 2012 as an independent spin-off from the larger Worka cooperative. One of the main things that sets Banko Gotiti apart is their cherry selection and sorting. Washed coffees are floated upon arrival to remove low density underripe or defective fruit, then again after depulping, and one final time post fermentation before a final soak, similar to a Kenyan process. This leads to a very low level of defects and a high degree of uniformity in the final lot, vital in ensuring high quality of cooperative lots. Due to the complicated world of Ethiopian coffee and classifications, although the station lies geographically in the nearby Gedeo zone, the coffee is sold as Yirgacheffe, as the microclimate and taste profile is more closely aligned with that expected from Yirgacheffe coffees. This lot in particular has round and sweet peach notes, along with the typically floral and citric character we expect from washed Yirgacheffe coffees.
In Ethiopia, coffee still grows semi-wild, and in some cases completely wild. Apart from some regions of neighbouring South Sudan, Ethiopia is the only country in which coffee is found growing in this way, due to its status as the genetic birthplace of arabica coffee. This means in many regions, small producers still harvest cherries from wild coffee trees growing in high altitude humid forests, especially around Ethiopia’s famous Great Rift Valley.
There are three categories of forest coffee growing in Ethiopia, Forest Coffee (FC), Semi-Forest Coffee (SFC), and Forest Garden Coffee (FGC), with each having an increasing amount of intervention from coffee producers. Forest coffee makes up a total of approximately 60% of Ethiopia’s yearly output, so this is a hugely important method of production, and part of what makes Ethiopian coffee so unique.
Throughout all of these systems, a much higher level of biodiversity is maintained than in modern coffee production in most of the rest of the world. This is partly due to the forest system, and partly down to the genetic diversity of the coffee plants themselves. There are thousands of so far uncategorised ‘heirloom’ varieties growing in Ethiopia; all descended from wild cross pollination between species derived from the original Arabica trees. This biodiversity leads to hardier coffee plants, which don’t need to be artificially fertilised. This means that 95% of coffee production in Ethiopia is organic, although most small farmers and mills can’t afford to pay for certification, so can’t label their coffee as such. The absence of monoculture in the Ethiopian coffee lands also means plants are much less susceptible to the decimating effects of diseases such as leaf rust that have ripped through other producing countries.