This coffee was grown in the lush, high-altitude landscapes of Banko Gotiti, in the Gedeb woreda on the southern edge of Yirgacheffe. Cultivated by smallholders who typically tend plots of 1 to 2 hectares at 1950-2100 masl, these farmers maintain traditional ‘coffee gardens’ where landrace varieties are intercropped with false bananas and indigenous shade trees. This district is celebrated for producing some of the best Ethiopian coffees, with high elevations and agroforestry systems contributing to an elegant, expressive cup profile.
The Banko Gotiti Washing Station was established in 2009 and sits at 1980 masl, and is managed by Museyid Sermelo. Farmers deliver their harvest directly to the station, where cherries are carefully sorted by hand for ripeness and density before being sent through a disc pulper to remove the skin and pulp. Mucilage is removed by tank fermentation, then the parchment coffee is washed, graded and soaked before being spread across African beds to dry for 10-15 days. The coffee is regularly raked, and carefully covered during the hottest part of the day and overnight to ensure even drying to achieve a stable moisture content.
Seasonal buying is about seeing coffee as a crop not a commodity, buying in harmony with the growing seasons to enjoy coffee at its best. This kind of buying has always been the backbone of our business and it’s something we’ve improved and refined every year.
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