Ethiopia Yirga Cheffe Kebele Gotiti
This elegant Yirga Cheffe boasts saccharine sweetness, notes of rock candy, sugar cane soda, panela, along with freesia jasmine, a sweet citrus grace note, lemon hard candy, and a sparkling clean acidity.
Region: Yirga Cheffe, Gediyo
Variety: Heirloom Cultivars
Altitude: 1800-1900 masl
Processing: Wet Process (Washed)
Certification: Farm Gate
The Banko Gotiti wet mill is located in a town ("kebele") of the same name, within the district of Yirga Cheffe. This privately run wet mill buys from around 700 farmers in kebele Gotiti, most with 1 - 2 hectares of coffee planted near their homes. In comparison to any other coffee region in the world, the farmers in Gotiti are growing coffee at very high altitudes, ranging from 1800 to 2000+ meters above sea level. High altitude helps with coffee density, which correlates to higher probability of sweetness and acidity, and also can affect the size of the beans. You'll find small beans in this lot, the smallest being 14 screen (measured in 1/64 in.). Behmor users might want to give their roast batch a shake in the drum before roasting in order to shake free any of the smallest beans that might fall through the screen grid. The farmers deliver their coffee to the mill during the harvest season as whole cherry, where it is graded by hand immediately before processing, then stripped of the outer layer of fruit, and moved to fermentation tanks to break down the sticky mucilage, which is finally washed away after 36 to 48 hours. The coffee is then moved to raised drying beds for the better part of two weeks, generally covered twice daily to protect from the mid-day sun, and from night time moisture. The coffee is again sorted after dry-milling in order to identify any additional defects that were missed at the drying beds. Competition in the region for cherry is strong so farmers are paid well, especially for ripe cherry selection.
Description from Coffee Shrub.