Ethiopia Gedeo Gedeb Banko Gotiti G1 Washed

Description

About This Coffee :

Ethiopia Gedeo Gedeb Banko Gotiti G1 Washed

Quantity: 200g/1000g

Roast Level: Light Roast

Flavor Profile: Jasmine, Dried Mulberry, Yuzu, Bergamot, Green Tea

Variety: Heirloom

Altitude: 1,900 - 2,200 m

Processing Method: Washed

Origin: Gedeo, Gedeb, Ethiopia

Region and Farm Introduction: Banko Gotiti is a renowned coffee-growing area within Gedeb, in Ethiopia’s Gedeo Zone. The high-altitude environment and fertile soils provide ideal conditions for producing coffees known for their delicate florals, vibrant citrus acidity, and refined tea-like character.

This G1 lot showcases the elegant side of Ethiopian washed coffee, combining jasmine florals with bright yuzu and bergamot, while dried mulberry adds a layer of sweet fruit complexity. A clean green-tea character ties the cup together with a delicate and refreshing finish.

Processing Method Features: The Washed process removes the coffee fruit and mucilage before drying, allowing the intrinsic characteristics of the coffee to come through with greater clarity. Here, the process highlights the lot's floral aromatics, citrus acidity, and clean tea-like finish.

Grind to Use

So, how do you know what grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

1. Coarse:
   • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
2. Medium-Coarse:
   • Saddling between coarse and medium, this grind looks like rough sand
3. Medium:
   • The middle of all grind sizes, medium grounds are similar to the consistency of sand
4. Medium-Fine:
   • The medium-fine grind is a staple grind size, with texture like table salt
5. Fine:
   • Finer than table salt, fine grind is typically the size of most pre-ground coffee

Size Guide

Brewing Method	Brew Time	Coffee to Water Ratio	Bottom-Top Sieve
Pour Over	3:40 min	1:16	400 – 800 µm
French Press	10:00 min	1:13	600 – 1000 µm
AeroPress	2:20 min	1:15	500 – 900 µm
Moka Pot	1:30 min	1:11	350 – 700 µm
Drip Brewer	N/A	1:17	400 – 900 µm
Espresso	0:26 min	1:2	250 – 500 µm
Cold Brew	16 hours	1:10	600 – 1100 µm
Syphon	1:40 min	1:15	400 – 800 µm