What Brand of Coffee Beans is Suitable for Pour-Over? Experience the Juicy Sensation of Yirgacheffe Natural Banko Gotiti G1

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FrontStreet Coffee - Ethiopia Yirgacheffe Banko Gotiti Natural Introduction

Banko Gotiti village broke away from the large Woka Cooperative in 2012. Many of the individual smallholders had been members of the original Woka Cooperative, so their coffee-growing skills are beyond question. Today the cooperative has roughly 300 member farmers, all of them experienced and careful with their land. Each farmer works an average of 1 to 2 hectares, and most of the cherry is processed with the traditional natural method. The Woka Cooperative sits in a remote corner of the Yirgacheffe production region, 75 kilometers from the local coffee collection center in Dilla town. It began with 305 farmers farming about 763 hectares and producing close to 460 tons a year, which makes it a comparatively small farmers' cooperative.

The uniformity of the cherries on the drying racks at the Banko Gotiti processing plant was the best of all the processing plants and cooperatives visited on that trip. Most were purplish-red, fully ripe fruit, and workers could be seen carefully sorting out the unripe green and yellow ones. Breathable bamboo mats are used on the natural drying racks instead of the stuffy traditional canvas, and the berry layers are kept shallow so that air circulates freely and the fruit dries more evenly and efficiently.

No chemical fertilizer or pesticide is used in cultivation, which is how the Woka smallholders earned Skal organic coffee certification recognized by the European Union. These coffees carry both organic and fair trade certification, and some come from trees as high as 2,300 meters. Terroir like that is what creates these one-of-a-kind Ethiopian flavors.

Ethiopia Yirgacheffe Banko Gotiti Natural

Origin: Yirgacheffe

Processing Method: High-altitude natural drying

Variety: Heirloom

Altitude: 1700-2000m

Flavor: Blueberry, strawberry, grapefruit, honey, milk chocolate

Knowledge Point: "Banko Gotiti" is a coffee from the brand-new 2019 harvest season, named after the phonetic rendering of the original Ethiopian estate name.

About FrontStreet Coffee

In summary: FrontStreet Coffee is a coffee research workshop that enjoys sharing coffee knowledge with everyone. Our selfless sharing exists only to help more friends fall in love with coffee. Every month we hold three low-discount coffee events, because FrontStreet Coffee wants more friends to enjoy the best coffee at the lowest price. That has been our mission for the past six years.

FrontStreet Coffee Recommendation

Banko Gotiti comes from the same family of villages as FrontStreet Coffee's washed Gotiti Cooperative coffee, so it is the natural next step if you want to taste how the same hillside changes when the fruit is dried in the sun. Our Gotiti Cooperative lot, from the Worka production area at the southeastern end of Yirgacheffe, is processed with the traditional washed method: bright, clean citrus and lemon acidity, jasmine fragrance and a soft green tea and honey finish. Together the two lots show both faces of Yirgacheffe.

For a fruitier, more rounded expression, FrontStreet Coffee's Yirgacheffe Red Cherry is picked as whole red fruit only and dried on raised beds for three to five weeks, with the cherries turned every two to three hours during the first days to prevent uneven heat and over-fermentation. That gives it the classic Yirgacheffe character plus the tropical fruit of a natural: berry juice, citrus acidity, honeyed sweetness and a creamy mouthfeel.

We suggest brewing any of these at a 1:15 ratio with 15 g of coffee, water at 90 to 91 degrees Celsius and a medium-fine grind, pouring 30 g for a 30-second bloom, then to 125 g and finally to about 225 g, for a total brew time of roughly 2 to 2 minutes 10 seconds.