Banko Gotiti Worka | Ethiopia | Medium Roast Coffee

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TASTING NOTES:	Orange Blossom, Cacao, Apricot
ROAST:	Medium
PROCESS:	Lactic Anaerobic Natural
COUNTRY:	Ethiopia
FARM:	Worka Chelbessa & Worka Sakaro Kebeles, Banko Gotiti, Yirgacheffe
VARIETAL:	Serto 74112 - Arabica
ELEVATION:	1970 meters
OPTIMAL BREW METHODS:	Drip, Espresso, Kalita, Chemex

Origin 

This premium Ethiopia roast was produced by smallholder farmers from the Worka Sakaro & Worka Chelbessa Kebele regions. The harvests are milled and processed at the Banko Gotiti Washing Station in the Yirgacheffe region. The crop was grown at some of the highest elevations we carry, which results in high-quality, dense beans. They achieve a Grade 1 lot through modern milling and sorting by density, size, and optical color readers. Working with talented producers, using expert sorting methods, and giving the lot 20 days of drying time all result in a top-shelf example of an Ethiopia harvest.

The natural processing for these select beans includes 96 hours of lactic anaerobic fermentation. The coffee cherries with the highest sugar content are placed into fermentation tanks allowing water to act as a barrier to oxygen. Through careful management of pH levels, temperature, and oxygen exposure, they create the conditions for lactobacillus to thrive during fermentation. The acidification in the fermentation tanks resulting from the conversion of sugars into lactic acid creates enhanced flavor characteristics in the coffee. It's an exacting process to undertake, but the resulting roast makes the extra steps worthwhile. You'll taste the results in the sweet, inviting flavor profile of our natural medium roast. Enjoy a brew of this delicious roast today!