Banko Gotiti Anaerobic Strawberry

Banko Gotiti Anaerobic Strawberry

  • Tasting Notes Strawberry mousse, orange liqueur
  • Location Yirgacheffe, Gedeo Zone, Ethiopia
  • Elevation 1900 - 2100
  • Details Anaerobic strawberry
  • metafields
    Region Yirgacheffe, Gedeo Zone, Ethiopia
  • metafields
    Varietal Local heirloom
  • metafields
    Elevation 1900 - 2100 masl
  • metafields
    Process Anaerobic strawberry
  • metafields
    Importer Olam Specialty

Taste Notes

Strawberry mousse, orange liqueur


Time for something different and very special from the Banko Gotiti wet-mill managed by Alemu Bukato in the Kochere woreda of the Yirgacheffe zone. It is supplied by some 650 small-holder farmers delivering cherry daily and much of it is prepared and graded as Grade 1, the highest quality. This special lot was processed as an anaerobic natural and given the name ‘strawberry’ (it’s even on the sack). When you taste it you'll know why.

This is a first for us and shows what the trend towards the new post-harvest fermentation processes can offer over traditionally processed coffee flavours. A good natural from Yirgacheffe has always been recognised as one of the 'classic' Ethiopian natural flavours. By depriving the fermentation organisms (yeasts and bacteria) of oxygen and controlling the temperature, the complexity of the resulting coffees are altered significantly. Winey and super fruity and in this case a strawberry explosion with an orange liqueur boozy finish.

Yirgacheffe is 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 2,000m. At this altitude, exceptional heirloom varieties and iron-rich, acidic soil creates ideal conditions to produce premium coffee.

Shade grown, ripe cherries are delivered to the mill for careful sorting, to select only the ripest. The cherries are then fermented in sealed barrels and dried in the sun on raised African beds for approximately 12 - 15 days. In the daytime they are raked and turned periodically to ensure a consistent drying process; covered between 12pm and 3pm to protect them from sun damage and at night time to protect it from moisture.



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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