Ethiopia, Banko Gutiti

Banko Butiti is produced by smallholder farmers in the highlands of Gedeb, a subregion of Yirgacheffe renowned for some of Ethiopia’s most expressive and aromatic coffees. The coffee is grown under native shade trees in fertile volcanic soil and each farm is typically less than one hectare. At elevations exceeding 2,000 meters, cool temperatures and high rainfall slow cherry maturation, resulting in dense seeds with clarity and structure. Cherries are delivered to a local washing station in Banko, where they undergo careful sorting and flotation before pulping. The coffee is then fermented in water for 24–48 hours to remove mucilage, followed by your typical washing in channels. The coffee is dried on raised African beds for approximately 10–14 days, with constant turning and protection from midday sun and overnight moisture. Once dried, the coffee is milled, and prepared for export.