Banko Gotiti | Ethiopia

Blackberry, blueberry, forest fruits

Process: Super natural
Varietal: 74110&74112
Producer: Multiple smallholders

For this Super Natural process, selected cherries undergo a fermentation period of approximately 36 to 48 hours before drying. After fermentation, the coffee is dried slowly for around 27 to 30 days. This extended drying period is designed to support gradual moisture reduction and allow controlled development within the cherry before milling. The process is used to build complexity, sweetness and depth while maintaining careful control over the drying phase.

After drying and resting, final processing and cleaning are carried out at a subcontracted processing and warehouse facility in the Germent area of Addis Ababa. The coffee is processed by category, density and screen size, with additional cleaning to remove unwanted debris, stones and other foreign material. Once finished, the clean coffee is packed into jute bags and wrapped in Ecotact plastic bags.

Coffee in Banko Gotiti is produced by smallholder farmers, with farming systems rooted in local knowledge, family practice and community-based harvesting. Farm sizes in the area vary, and many producers work on small plots where coffee remains central to household income and local agricultural life. During the harvest, cherries are hand-picked with attention to ripeness and quality before delivery for processing.

Roasted to order — dispatched within 48hrs. Best enjoyed 5–30 days post-roast.