SOE - Ethiopia Gedeo Gedeb Banko Gotiti G1 Washed

Description

About This Coffee :

SOE - Ethiopia Gedeo Gedeb Banko Gotiti G1 Washed

Quantity: 200g/1000g

Roast Level: Medium Roast

Flavor Profile:

Black: Jasmine, Yuzu, Honey, White Peach, Earl Grey

White: Jasmine, Honey Custard, Earl Grey Milk 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 in Gedeb, within Ethiopia’s Gedeo Zone. Its high-altitude growing conditions are associated with coffees of pronounced floral aromatics, bright citrus character, and elegant tea-like qualities.

As a single origin espresso, this lot presents a distinctly floral and refined expression. In black, jasmine leads into vibrant yuzu, honey sweetness, white peach, and an Earl Grey-like finish. With milk, the profile becomes softer and creamier, developing into jasmine, honey custard, and Earl Grey milk tea.

Processing Method Features: The Washed process emphasises clarity and definition, allowing the coffee’s floral, citrus, and tea-like characteristics to remain distinct. At a medium roast for espresso, the profile retains its aromatic character while developing greater sweetness and structure, allowing it to perform expressively both black and with milk.

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