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October 20, 2014 by beanerbar



Within the area that we call Yirgacheffe in Ethiopia, a subregion named Gedeb has been making a big name for itself recently. In this region the cooperative of Banko Gotiti produced one of our favorite natural processed coffees last year, and proved they are for real this year, by doing it again. This coffee is bursting with jammy fruit: blueberry, raspberry, blackberry, and, well, more berry.Last year right after tasting what we thought was going to be the best washed Ethiopian coffee of the year from a private mill in the village of Banko Gotiti, our partners at the Yirgacheffe Farmers Cooperative Union told us that there was a new cooperative in the same village, and it had just received an award for its natural sundried coffee. Those two events happened while we were in Ethiopia in 2012—and we couldn’t help but take it as a sign we should be on the lookout for coffee from this village. Since then, we have been blown away by few of the coffees from this tiny village, and hope to continue offering coffees from the Banko Gotiti cooperative.

Explanation of the Name

Banko Gotiti is the name of a village in sub-region of Yirgacheffe called Gedeb. Almost all the coffees in Ethiopia are named after the village the washing station is built in, and the same is true for this coffee.


 Yirgacheffe, Ethiopia
Farmers in the Yirgacheffe area are very small, most having only about 1.5 hectares of land and of that 1.5 hectares which about half is usually planted with coffee. In the southern part of Yirgacheffe, where Banko Gotiti is located, especially around the towns of Gedeb, and the area slightly north of Gedeb known as Kochere, farms can be a little bit bigger, and coffee is newer to this area than near the actual town of Yirgacheffe. Still, by in large though, farmers are still very small-scale, managing just a few hectares. Many producers have a diverse ecosystem with lots of different plants and shade. This area is also quite populated, making the diversity of the ecosystem that much more impressive. While a large percentage of the population here grows coffee as a cash crop, people are largely subsistence farmers. Enset (false banana) is the main food crop followed by many types of fruits, vegetables, and beans.As many coffee people know, Ethiopia is the thought to be the indigenous birthplace of coffee, which is believed to have grown wild in the southwestern forests for millennia. Hence, it is no surprise that Ethiopia has the longest standing traditions of coffee culture and cultivation in the world. Ethiopia’s coffee trees have cross-pollinated an unknown number of times, creating more genetic coffee diversity than all other producing countries combined. As for the coffee culture of Ethiopia, it stands alone, as well. No other country celebrates coffee with such high regard. The reverence of the daily coffee ceremony is a cultural treasure and an incredibly important part of the fabric of Ethiopian social, familial, and even business life. Ethiopia is also the only country that comes close to drinking almost as much coffee as they produce.



Varieties: Kudhume, Wolisho, Dega, Guduba, and other heirloom types
Elevation: 1,800 – 2,100 meters
Post-Harvest Process: Dried on raised beds for two to four weeks
Harvest Time: October 2013 – January 2014
Certifications: Certified Organic • Counter Culture Direct Trade Certified

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