PRODUCER : Several Small Farmers
COUNTRY : Ethiopia
ELEVATION: 1900-2100 mt
FERMENTATION: Classic Washed
Cup Notes: Jasmine / Orange / Black Currant / Earl Grey
Suggested for espresso and filter
THE STORY BEHIND
Ethiopia Yirgacheffe 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 carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage during the 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.
Ethiopian Heirloom, why the generic name? It's
estimated that there are somewhere in-between six and ten thousand coffee
varietals in Ethiopia. And due to this colossal figure, there hasn’t been the
genetic testing to allow buyers to distinguish the varietal. With the cross
pollination that naturally happens in the wild, the name ‘Ethiopian Heirloom’
exists as a catch all phrase to describe this happenstance. However, that
really makes Ethiopian quite a mystery – and an interesting mystery with that
as each village or town could potentially have a different varietal which could
carry very unique properties.
Ethiopia is the birthplace of coffee, meaning it was only naturally found here!
THE FERMENTATION PROCESS
Washed coffees focus solely on the bean. They let
you taste you what’s on the inside, not the outside. Washed coffees depend
almost 100% on the bean having absorbed enough natural sugars and nutrients
during its growing cycle. This means the varietal, soil, weather, ripeness,
fermentation, washing, and drying are absolutely key.
Washed coffees reflect both the science of growing the perfect coffee bean and
the fact that farmers are an integral part of crafting the taste of a coffee
bean. When looking at washed coffees, it becomes apparent that the country of
origin and environmental conditions play a vital role in adding to the flavour.
During wet processing, the pulp (i.e.the exocarp and a part of the mesocarp) is
removed mechanically. The remaining mesocarp, called mucilage, sticks to the
parchment and is also removed before drying. During this process, the sugars present
in the mucilage are removed through natural fermentation or mechanical
scrubbing. Mucilage is insoluble in water and clings to parchment too strongly
to be removed by simple washing. Mucilage can be removed by fermentation
followed by washing or by strong friction in machines called mucilage removers.
Fermentation can be done by stacking the coffee outside or placing them under
water and allowing nature to take its course. After the sugars are removed, the
beans then can be taken through a secondary washing to remove any additional
debris, or taken immediately to the beds for drying.