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Ethiopia, Banko Gotiti

Ethiopia, Banko Gotiti

Producer: Smallholders
Region: SNNP, Yirgacheffe
Variety: Heirloom
Process: Washed
Altitude: 1750 - 2100 MASL
Crop Year: 2020

Cup Profile:
Jasmine, Red Apple, Dried Apricot, Brown Sugar

Region: SNNP, Yirgacheffe Gedeb, Banko Gotiti
Distance: 457Km from Addis Ababa town and 56Km from Yirgacheffe town
Soil Type: Loam Soil
Topography: Up and down topography covered with tall trees, mixed crops, banana, beans, tomato, maize, Enset.
Morphology: From medium to broad leaves, bright midribs, medium to high length trees
Shade trees: Wanza, Kerero, Bisana, Zigba and so on (local names of trees)
Farm Holders: Above 1020 farmers supply.

The district of Gedeb takes up the south-eastern corner of Ethiopia’s Gedeo Zone—a narrow section of plateau dense with savvy farmers whose coffee is known as “Yirgacheffe”, after the zone’s most famous district.
Gedeb, however, is a terroir, history, and community all its own that merits unique designation in our eyes.

Coffees from this community, much closer to Guji than the rest of Yirgacheffe, are often the most explosive cup profiles we see from anywhere in Ethiopia. Naturals tend to have perfume-like volatiles, and fully washed lots are often sparklingly clean and fruit candy-like in structure. The municipality of Gedeb itself is a is a bustling outpost that links commerce between the Guji and Gedeo Zones, with an expansive network of processing stations who buy cherry from across zone borders. These processors (and we would agree) would argue their coffee profiles are not exactly Yirgacheffe, but something of their own.

The communities surrounding Gedeb reach some of the highest growing elevations for coffee in the world and are a truly enchanting part of the long drive into Guji. Banko Gotiti is one of the furthest communities East of Gedeb and includes coops that are union-affiliated, as well independent washing stations of various types, most of which are named after the town itself, which can create some confusion as the coffees make their way around the world.

Washed coffees are hand sorted upon delivery, fermented underwater for up to two full and then dried carefully on raised beds for 12-15 days, during which the fragile parchment coffee is covered during the noontime hours to protect it from the intense heat and solar radiation of the midday light.