Ethiopia - Yirgacheffe Banko Gotiti, Natural
$9.75 - $10.75 per pound
| Cupping Score | 87 |
|
Fragrance/Aroma |
Marmalade, red licorice, cantaloupe, fruit leather, vanilla, cooked cherry |
|
Acidity |
Malic, Light red wine |
|
Flavor/Nuances |
Blackberry, kiwi strawberry, honeydew, jasmine, fruit punch, watermelon, cranberry, clementine, mango |
|
Sweetness |
Maple, mixed berries, pancakes |
|
Body/Mouthfeel |
Jammy, oily |
|
Finish/Aftertaste |
Crisp, rosé |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
Sorry, no returns on coffee.
In our roastery
When shopping for a natural process coffee from Ethiopia, we look for clean and fresh offerings that have rich sweetness and berry-like acidity. This coffee meets those needs and provides us with a great offering as a light roasted single origin on our toll roasting menu, and we can utilize its sweetness and fruity characteristics to elevate our Cold Brew Blend.
In your lineup
We recommend roasting this coffee between light to light-medium roast levels to maintain the taste of the natural processing method. The darker you roast, the less you'll taste of the origin and processing method. If the plan is to go darker, a different green may be a better choice.
This coffee is great as a single-origin drip for customers looking to try something new and be surprised that coffee can taste this way without added sweeteners. It can also elevate your blends by adding a pop of fruitiness as a 30% component.
Use our Profile
RoastPATH® profile recorded on an MCR-2 while roasting an 1.7kg batch.
| 0:00 | 425°F | Charge |
| 1:53 | Turning Point | |
| 6:34 | Green < Yellow | |
| 10:48 | 377°F | First Crack |
| 12:25 | 395°F | Drop |
Origin: Ethiopia
Region: Yirgacheffe
Mill: Banko Gotiti
Variety: Heirloom Ethiopian Varieties
Process Method: Natural
Altitude: 1600-2300 masl
About
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. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.
Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee.