Banko Gotiti

Banko Gotiti

  • Tasting Notes Clean and complex. Mandarin, honey and jasmine
  • Location Yirgacheffe, Gedeo Zone, Ethiopia
  • Elevation 1600 - 2300 M
  • Process Washed 'special preparation'
  • metafields
    Region Yirgacheffe, Gedeo Zone, Ethiopia
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    Varietal Various Heirloom varietals
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    Elevation 1600 - 2300 masl
  • metafields
    Process Washed 'special preparation'
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    Importer Cafe Imports

Taste Notes

Super clean and complex. Everything you want from a great washed Yirgacheffe. Mandarin, honey and jasmine.


Additional Information

Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.

This particular lot of coffee was a 'special preparation' performed at the washing station that included a more rigorous sorting of cherries from beginning to end of the process. The coffee was cleaned and depulped, fermented for 48–72 hours before being washed, then given a soak for 8–16 hours before being washed again. It was dried on raised beds for 9–12 days.

The farmers

On average the farmers supplying cherries have a farm size of less than one hectare. Most coffees are organic by default since organic compost is common, pruning less common. A farmer can typically have less than 1500 trees per hectare, and 1 tree typically produces cherries equal to less than 100 - 200 grams of green coffee.

Ethiopia has one main annual coffee harvest across all growing regions, occurring from November to January. To ensure only the very ripest cherries are selected, at least four passes are made during harvesting.


Ethiopia’s proud history as the birthplace of coffee and producer of some of the world’s most exquisite premium coffees means Ethiopian coffee is highly sought after internationally. The popularity of coffee among locals also remains strong; Ethiopians themselves drink more than half the quantity of coffee they grow.

Named after the Indigenous Gedeo People, the mountainous Kochere micro-region has long been renowned as one of the best origins of Southern Ethiopian coffee. A unique combination of very steep yet fertile land at high altitude means much of the coffee grows at over 2,000 metres above sea level. At this altitude, exceptional heirloom varieties and iron-rich, acidic soil creates ideal conditions to produce premium coffee.

At first glance, Yirgacheffe’s verdant hills appear thickly forested, yet it is a densely populated region dotted with villages, with around 43,000 farmers growing ‘garden coffee’ over approximately 62,004 hectares. Coffee is generally farmed organically and is an important cash crop grown alongside food for consumption.


This coffee is a blend of local varieties collectively known as ‘Ethiopian Heirloom’. All of these varieties are Arabica and most originate from a Typica predecessor, but with wild mutations that result in some exceptional and unique flavour profiles.


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