Ethiopia Banko Gotiti - Natural Anaerobic

Variety:
74110, 74112

Process:
Natural anaerobic

Region:
Yirgacheffe, Gedeb, Ethiopia

Altitude:
1,900–2,300 m above sea level

Sensory profile:
Honey, stone fruit, strawberry

Producer information:
This coffee is produced in the Yirgacheffe region and harvested by EDN Ethiopian Coffee at the Banko Gotiti station. The lot comes from approximately 350 small family farmers located around the station, with farms ranging from one to several hectares. The region's reddish soils are highly fertile and rich in nutrients, and, along with the high altitude, contribute significantly to its distinctive aromatic profile.

After a meticulous selection of the cherries, the coffee undergoes anaerobic fermentation in a pressurized, oxygen-free environment. This process lasts between 7 and 10 days at controlled temperatures of 15 to 18 °C, with careful monitoring of sugar levels to optimize the final cup.

Once fermentation is complete, the coffee is moved to drying beds where it remains in the shade for 15 to 20 days. The cherries are turned regularly to ensure proper air circulation and prevent over-fermentation. When the coffee reaches approximately 11% moisture, it is ready for export.