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Aitch Coffee Roasters

Ethiopia Bildimoo Gotiti Ranger #1

Stone Fruit. Strawberry Jam. Florals. 

Variety Heirloom
Processing Washed
Altitude 1950-2100masl
Region Kochere, Gedeo
Station Name Banko Gotiti
Roast Level Medium Light Roast
Quantity 250g
About this coffee:

Banko Gotiti is located at 1980 masl, closer to Gedeb Town in Gedeo. Banko is well known for its heavy and intense floral and stonefruit-driven character bordering Guji towards the south. This specific station buys cherries from approximately 783 farmers all located in the area. Their farms are on average 2 hectares in size and sit between 1950 and 2100 masl. The station is owned by a supplier called Ranger.

Cherries are collected manually and hand-sorted later. The cultivars are Welisho and Dega. The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density. Wet fermentation for 72 hours.

Next, coffees are washed in channels and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots. After fermentation, the beans are soaked under clean water takes place for 2 hours.

Coffee is then piled up in layers which are 2cm in height, covered from 12 to 3pm to protect from the sun and dried over a 12-15 day period then followed by hand sorting for 2-4 hours. After drying the coffees will be packed in jute bags and stored in the local warehouse onsite, separated by process and grade. Lot sizes can vary from 100 – 300 bags. This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved. In some cases, the parchment will be hand-sorted in the warehouse.

This is such a mesmerising clean delicate Ethiopian coffee. Delicate fruitiness of stone fruit & strawberry, pair with some floral qualities on the aftertaste. A wonderful clean Ethiopian Coffee for the evening.

Brewing Recipe : 

Brewing ratio 1 : 16
Ground coffee 15g
Total water 250ml
Water temperature 95ºc
Brew time 2-3 minutes
Roast Date 10th of February

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