About Ethiopia Banko Gotiti Natural Fair Trade Organic
Arrived November 2015. This natural processed coffee is sourced from the family owned farms organized around the Banko Gotiti Cooperative in the southern district of Gedeb, Ethiopia. Established in 2012, Banko Gotiti Cooperative is a separate entity from the larger and well known Worka Cooperative, where we have had coffee from in prior years. Currently there are an estimated 300 members in the coop, that number is expected to increase steadily. In 2005, Worka joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization established in 2002 to promote sustainable coffee supply from cooperatives in the Gedeo region of Ethiopia. In total there are 25 coops affiliated with the YCFU totaling more than 35,000 collective members.
This coffee is certified organic as well as Fair Trade. The farms from where the coffee is grown are, in some cases, at exceedingly high elevations - some of the highest on earth in terms of coffee farming.
- Region: Gedeb District, Ethiopia
- Altitude: 1650 - 2500 meters / 5400 - 8000 feet !
- Process: Full natural/dried in raised beds
- Variety: Indigenous heirloom
- Harvest: October-December
- Soil: Vertisal
Natural, also known as dry processing, involves drying the entire coffee cherry. This process takes a much longer time than washed processing and varies depending on humidity, temperature and amount of sunlight. Ordinarily takes place on raised African style raised beds so that there is airflow all around and the coffee itself must be frequently turned. When the desired moisture content is achieved the dried cherries are milled down to the internal seed or bean. The sweet, fruity mucillage of the cherry penetrates the inner beans during this process, leaving a very noticeable fruitiness that can range from mild to extreme and often presents flavors of berries or cherry as in the case of this nice coffee.
Cup Characteristics: Very pronounced cherry and decidely sweet aroma. Flavors of lemon combined with cherry. Particularly clean and sweet.
Roasting Notes: Natural processed coffees roast more quickly than washed coffee and usually produce more chaff. Roast slowly to develop a fuller profile and pull the roast before second crack, though some may prefer to go a little further. On a Behmor try P3 as a starting point.
Ethiopia coffee facts:
Population (2206): 75 Million People
Domestic Consumption: 1.5 Million bags per year
Coffee Export: 1.5 Million Bags of 60 Kg. (132.29 lb.)
Cultivated Area: 400,000 Hectares (988,000 Acres)
-- Unwashed: October to March
-- Washed: end of July to December
Arabica Introduced: The birthplace of coffee. Oldest
recognized country of origin for uncultivated Arabica species.
331,130 (94%) Smallholdings (less than or equal to 2.47 acres)
19,000 (6%) Government
Washed: Sidamo, Yirgacheffe, Limu, Bebeka
Unwashed: Harrar, Sidamo, Djimmah, Lekempti (wild coffee
Botanical Varietals: Numerous indigenous cultivars.
About 50% of the coffee produced in Ethiopia is consumed there as the population has a rich coffee drinking culture, replete with ceremony and tradition.