Banko Gotiti | Ethiopia

TL;DR: a shining example of why coffees from the Yirgacheffe region are so prized. Floral, clean, and loads of fruit, this coffee is sunshine in your cup.

 

Banko Gotiti is sourced from family-owned farms organized around the Banko Gotiti Cooperative located in the village of Banko Gotiti in the southern district of Gedeb in the Gedeo Zone, Ethiopia. The cooperative was established in 2012 as a separate entity from the larger Worka Cooperative, and currently has approximately 300 members. Banko Gotiti Cooperative is well known for the best coffee cherry selection in Ethiopia.

 

Ripe cherries are carefully selected and immediately placed on raised beds constructed in such a way as to ensure proper air circulation and temperature control for an optimal drying process. The cherries are stored in a local warehouse after the moisture is reduced to between 11.5 and 12 percent, and then transported to Addis Ababa where the coffee is milled and exported.

 

We love coffee from Ethiopia, not just because it’s the birthplace of coffee, or because we get to support hundreds of not thousands of families each year when we buy Ethiopian coffees. It’s also because it’s just so darn tasty!

 

When we got to roasting this coffee we really wanted to highlight the stunning floral and citrus character that makes us fall for coffees like this year after year, so we kept things nice and light. A short and punchy roast, reduced “development time” but still plenty of heat to make sure you get loads of flavour in your cup.

 

We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

 

Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

 

With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

 

Our favourite recipe for v60:

• 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
• Set your kettle to boil, and ready your socks to be rocked.
• We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
• After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
• Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
• Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

 

If you’d like more info or tips, get in touch! hello@coreroasters.cc