Abricotine | Ethiopia

This washed lot from Gedeo comes via the Gotiti Washing Station, where cherries from around 780 smallholder farmers are processed with precision. Farms sit high up at 1950–2300m above sea level, with Banko Gotiti itself perched at 1980m near Gedeb Town, bordering Guji to the south.

Renowned for its rich florals, intense depth, and stone fruit sweetness, this lot is primarily made up of Welisho and Kurume cultivars. Cherries are hand-picked, sorted, and pulped using a traditional Agaarde Disc Pulper, which separates lower and higher density beans. After fermentation for around 48 hours, further grading takes place in channels—denser, higher-quality beans sink, while lower-density ones float and are removed.

The parchment is then soaked in fresh water for two hours before drying on raised beds for 8–20 days. Layers range from 2–8cm, adjusted for climate and drying stage. Finally, the beans undergo meticulous hand sorting for 2–4 hours, ensuring only the best make the cut.

Flavour Notes: Lavender, Baked Apricot, Peach, White Tea

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.