Banko Gotiti Cooperative Natural Yirgacheffe G1 Ethiopian Coffee Introduction - Perfect for Pour-Over

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Ethiopia Natural Yirgacheffe Banko Gotiti G1 – Alemu Bukato

Coffee Review Records

Natural Process: February 2018 - 94 points, December 2017 - 94 points, recommended pour-over coffee beans

FrontStreet Coffee Pour-Over Tutorial

15g coffee grounds, medium-fine grind (sugar-sized particles), V60 dripper, water temperature 90-91°C. First pour 30g water, bloom for 30 seconds, then pour to 105g, stop at 135g, wait until the coffee bed water level drops to half before continuing the pour. Slowly and evenly pour until reaching 225g total. Finally, gently swirl the dripper to increase extraction. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor Notes

The dry aroma presents sweet berry, mango, and peach fragrances. When slurping, it reveals rich blueberry, strawberry, grape, mango, and peach flavors. The body is thick and powerful. As it cools, it becomes like a mixed juice drink combining blueberry, grape, and peach. The aftertaste is long-lasting with berry notes and floral aromatics. The classic sweet, juicy, and full-bodied character of Banko Gotiti is truly captivating.

Coffee Origin Information

Country: Ethiopia

Region: SNNPR Region, Gedeo Zone, Yirgacheffe, Gedeb Woreda

Producer: Alemu Bukato

Altitude: 2020 meters (processing station GPS measurement), with actual smallholder cultivation distributed between 1,900-2,100 meters

Variety: Ethiopian Heirloom

Annual Rainfall: 1,500-2,000 mm

GPS: N5°54'45" E38°23'6"

Processing Method

Ethiopian Traditional Refined Natural Process

Banko Gotiti Processing Station – Alemu Bukato produces both natural and washed process lots.

The traditional natural process involves farmers delivering coffee cherries to the processing station, where they are directly spread on African raised beds for sun-drying for 2-3 weeks. During this period, unripe cherries are manually sorted out, and experienced workers regularly turn the cherries. After sun-drying is complete, the fruit pulp and parchment (husk) are removed, and the beans are stored in warehouses until moisture content drops to 11-12% before export.

The washed process uses a pulper to first remove the cherry's skin/pulp, then ferments in fermentation tanks for 1-3 days until the mucilage layer breaks down (duration depends on local temperature and humidity conditions). Next, the parchment beans pass through washing channels for 30-60 minutes of scrubbing. Through channel design combined with water flow, low-density, poor-quality beans are removed. The high-quality parchment beans are then placed on African raised beds for drying for about 14 days. After drying is complete, beans are first stored in the processing station warehouse, then transported to a Dry Mill before export for hulling, and undergo a series of complex screening processes including foreign material removal, silver skin polishing, gravity sorting, and color sorting before being bagged for export.

Our Tasting Experience

Does everyone remember last year's washed Banko Gotiti Village with its rich, juicy, and floral-fruity sweet-tart flavors? Whenever we conduct blind cuppings of Ethiopian coffees, the remote Woka/Banko Gotiti micro-region in the southeastern part of Yirgacheffe always captures our curiosity and attention, and the quality has never disappointed us.

Beyond high altitude and environmental advantages, personal visits revealed their meticulous attention to processing methods. The proportion of unripe beans in the natural process cherries on the raised beds is much lower than most processing stations. The selection of breathable mesh fabric for the beds, the thickness of the cherry layer during sun exposure, and other details are all carefully considered. These seemingly ordinary small details can significantly impact quality and cup profile. The natural advantages of the region combined with refined processing methods create the uniqueness of this micro-region.

Important Notice :

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