Banko Gotiti ~ Washed // Ethiopia

Reminds us of - Peach Brulee & Cantaloupe Banko Gotiti CWS // Gedeb, Yirgacheffe, Gedeo Zone, Ethiopia Washed-processed heirloom varietals // 2170 masl Banko Gotiti is one of those names that carries some serious weight in Ethiopian coffee. Located high in the Gedeo Zone at the southern edge of Yirgacheffe, the washing station works with smallholder farmers growing Ethiopian landrace varieties across the surrounding hillsides. For this washed-process lot, ripe coffee cherries are hand-picked at peak ripeness and delivered to the washing station. The outer fruit is mechanically removed shortly after delivery, and then the mucilage-covered parchment beans are submerged in water tanks for a 24- to 48-hour fermentation period to break down the sticky fruit layer. After this, the coffee is thoroughly rinsed in clean water channels until all residual mucilage is gone and the water runs clear. Finally, the wet parchment is laid out on raised African drying beds for roughly 10 to 15 days, where workers regularly turn and protect the beans from midday heat or rain. For the second year in a row, we sourced this coffee from our friend Kidane Teklu of Leafy Coffee, a Denver-based importer with deep roots in Ethiopia. Kidane’s journey from computer engineer to agricultural entrepreneur is a story of full-circle purpose. After 15+ years in IT, he returned to Ethiopia to invest in sustainable farming and rural development. Today, through his partnerships with respected regional exporters like HAI PLC, Kidane brings meticulously sourced Ethiopian coffees to roasters across Colorado and beyond. In the cup, this coffee is bright, juicy, and full of layers, with notes of Peach Brulee and Cantaloupe. It’s a perfect expression of a washed-process coffee from Ethiopia and yet another coffee we’re stoked to share through our growing partnership with Kidane.