Look for blueberries, lemon and brown sugar when roasted for filter; Anticipate notes of fruits of the forest, cocoa and honey when roasted for espresso.
Size: 500g
Producer: 600 individual producers
Varieties: Indigenous Heirloom
Process: Washed
Elevation: 1,900-2,100 masl
MORE ABOUT
THIS COFFEE
This region of Kochere, is known for a flavour profile that is its own unique taste- different from Yirgacheffe, different from Guji- fruity, sweet and tea-like.. There are over 4,000 heirloom varieties that grow wild and cultivated in this region, all of which lend to the unique flavour profile of this lot from the Banko Gotiti washing station, in the village of Banko Gotiti.
There are very few coffee estates in Ethiopia, which is mostly due to the fact that coffee is traditionally a gathered crop, rather than agriculturally grown in the region. 95% of the coffee grown is in small gardens, about 2 hectares in average size, in anywhere from wild ‘coffee forests’, harvested and gathered by local residents to small gardens harvested by the landowner.
At the Banko Gotiti washing station, over 650 local coffee growers bring their freshly harvested coffee cherries for processing. As soon as the coffee is weighed and the producer is paid their initial payment for the coffee cherries, the highly tuned process of removing the fruit from the seed of these coffee cherries begins. Firstly, the coffee cherries are fermented for 36-48 hours, depending on the climatic conditions. Fermentation makes the removal of the fruit easier through washing. After the fruit has been fermented and pulped, the coffee is thoroughly washed and graded by bean density before being dried on raised beds for 12-15 days.In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture.
After the coffee is dried sufficiently, the coffee is milled, graded and hand sorted to achieve the G1 certification, the highest quality standard available in Ethiopia. The coffee is bagged up in GrainPro bags and sent to Djibouti for export, where it will embark on the journey to the UK, about a 5 month journey in total from harvest to being available for sale. This transport has taken longer than expected in 2024 due to conflict in the Red Sea and in Eritrea.
