Ethiopia - Banko Gotiti - Natural

JAMMY SWEETNESS WITH WINEY ACIDITY. NOTES OF BLACKBERRY, FRUIT PUNCH, AND MARMALADE

$18.00

$2.25 oz

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Size 8oz // 227g 12oz // 340g 5LB

Quantity

Roast level: Light
Processing method: Natural
Region: Yirgacheffe
Mill: Banko Gotiti
Varietals: Heirloom Ethiopian Varietiels

We love clean naturals that taste like fresh florals and candied fruits.

Natural processed coffee means the coffee has dried in its cherry before milling to remove the seed and is why this process imparts more fruit characteristics in our coffee. In Ethiopia, this process is typically done from sun drying on raised mesh beds. Employed workers at the mills sort and turn coffee over on a schedule to make sure it can dry evenly.

In the case of a drought, or infrastructure challenges, this is an effective method to conserve water, and has been implemented in many countries in times of necessity, but also for experimentation and trying something new with coffee production

To see photos of the process visit our blog from when we visited Ethiopia,

About Banko Gotiti:

Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.

Brewing ratios for drip and cold brew

Brewing ratios are the base for coffee brewing recipes. It's a way to make sure coffee brews to the strength we enjoy it!

For example, 1:15 would mean one gram of coffee to 15 grams of water and would make for a heavier cup of coffee. Increasing this to 1:20 would mean a more tea like brew.

Adjust these ratios to taste on any coffee, but we have a

Pour over, drip brews, and other paper filter methods

1 : 17 for our light and light-medium roasts
1 : 18 for our medium and medium-dark roast levels
Grind size fine-medium sand size

Cold Brew Concentrate

1 : 4.6
Grind size as coarse as your grinder goes
A french press recipe with ratio above would be 170g coffee to 793g water.
Steep in cold water in fridge for 12-14 hours
Cut 50/50 with water or to taste for diluted brew.

How long should I wait after the roast date to use?

Coffee is off gassing from the time it is roasted. Brewing coffee that is too fresh is difficult to extract because CO2 will repel water and make it hard to extract what makes coffee tastes great!

Paper filter or full immersion brew method (ie. pour over, brew pot, french press)

At least 3 days.

When you go to pour hot water over your coffee grounds you see the coffee 'bloom' or bubble up. Depending on your brew method, this can be a way to open the coffee up for continued brewing.

Espresso

At least 5-7 days.

Espresso is a highly concentrated and pressurized brewing method. CO2 has nowhere to go so it's best to let the coffee release this naturally past the roast date.