Ethiopian Yirgacheffe Banko Gutiti
Perfect for: Cafetiere / Filter / Espresso
Strength: Full Medium
Type: Speciality - Origin
Region: Gotiti Kebele, Kochere district
Filter/Cafetiere: Intense Bergamot flavour initially with a creamy stoned fruit body and strong dark chocolate aftertaste.
Espresso: Intense creamy Stoned Fruit acidity, through the body Bergamot shines through, has an intense Dark Chocolate flavoured aftertaste.
650 Small Holder Farmers
Gotiti Kebele, Kochere district
Harvested October – January
1,900 - 2,100 masl
For Filter / Cafetiere
Brew ratio 20 grams of coffee to 360 millilitres of water. Temp of Water 92 degrees.
Aroma Notes: Beautiful aroma of Bergamot with hints of Chocolate.
Tasting Notes: Intense Bergamot flavour initially with a creamy stoned fruit body and strong dark chocolate aftertaste.
Tactile Note: Balanced acidity, medium bodied with a clean yet heavy chocolate aftertaste. Best served black with no milk or sugar. Great as an all day coffee!
Brew ratio: 16 grams of coffee extract 32 millilitres of espresso. Temp of Water 93 degrees.
Aroma Notes: Fantastic aroma of Stoned Fruits and Dark Chocolate.
Tasting Notes: Intense creamy Stoned Fruit acidity, through the body Bergamot shines through, has an intense Dark Chocolate flavoured aftertaste.
Tactile Notes: Intense from the start with a beautifully stoned fruit & Dark chocolate flavour. We believe this an excellent early morning espresso or a great fruity afternoon cortado.
Gotiti Kebele is in Kochere district, near Yirgacheffe in the ‘Southern Nations, Nationalities & Peoples’SNNP) region of Ethiopia. Over a number of years the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after micro lots in the world.
The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent & plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.
The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but beautifully refined cup, characterised by strong citric acidity, sweet chocolate and floral/herbal notes Of lavender, jasmine, bergamot & thyme.
Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 - 15 days (until the ideal moisture level has been reached).
In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, intensive sorting and handpicking, before being bagged for export.
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