With the season of Ethiopian coffees back in full swing, we bring you another flavoursome coffee called the Gotiti from the famed region of Yirgacheffe in Ethiopia.
Next stop – Banko Gotiti Station
The Gotiti has been named after Banko Gotiti station from where it was sorted and processed. Sourcing from hundreds of local speciality coffee farmers that sit 1870-1980 meters above sea level, the quality of this coffee and the many that pass through this station is undeniable. Largely due to the perfectly indigenous conditions needed for growing only the best coffee in Yirgacheffe.
The Mile high club
As with all our coffees the high harvest altitudes of 1600+ masl are an integral part of producing some of the worlds best coffees as they slow down the growth rate for better plant maturity. This creates a much denser coffee bean, whereby the coffee plant devotes more energy into cherry growth. The end result being a fuller, richer and more complex coffee.
Can you taste it?
We’re back to our favoured naturally processed coffees with this one. As such you can expect a jammy coffee on the palate that is both fruity and complex. Expect tasting notes of apricot and winter berries with a warming chocolatey body.
Due to its light and delicate flavour we recommend trying this coffee black to accentuate this, whether on filter or espresso. Of course if your prefer coffee with milk it still taste great, so each to their own.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.