Banko Gotiti [Natural Carbonic Maceration]

Details:

• Origin: Ethiopia, Gedeb

• Producer: Banko Gotiti Washing Station

• Variety: Ethiopian Heirloom

• Process: Natural, Carbonic Maceration

• Elevation: ~1,900–2,200 m

• Roast Level: Light

• Score: 87 

• Tasting Notes: Black Cherry 🍒 • Tropical Fruits 🥭 • Bergamot 🍋

Intro:

TANAT is excited to present Banko Gotiti [Natural Carbonic Maceration], a deeply expressive Ethiopian coffee that pushes the boundaries of flavour through innovative processing. Sourced from the famed Banko Gotiti station in the Gedeb region of southern Ethiopia, this microlot undergoes carbonic maceration — a wine‑inspired technique that enriches fruit character and aroma. The result is a bold, juicy, and nuanced coffee that’s perfect for lovers of experimental and fruit‑forward profiles.

The Producer:

This coffee is the product of a community of smallholder farmers around the Banko Gotiti washing station, a hub known for elevating high‑quality micro‑lots in southern Ethiopia. Here, highly regarded local coffees are cultivated at high altitudes and meticulously collected and processed at the station. The Banko Gotiti name has become synonymous with complexity and expressive cups — a tribute to the region’s heirloom varietals and careful post‑harvest work.

The Process:

What sets this lot apart is its Natural Carbonic Maceration — a process inspired by modern winemaking. Instead of traditional natural drying alone, whole coffee cherries are placed in a CO₂‑rich environment, forcing fermentation within the intact fruit itself. This oxygen‑free fermentation develops deeper aromatic compounds and more intense fruit flavour, amplifying sweetness, complexity, and body in the cup. After maceration, the cherries are dried naturally, locking in vibrant fruit profiles.

The Cup:

In the cup, Banko Gotiti [Natural Carbonic Maceration] is vibrant and richly fruity. You’ll enjoy black cherry 🍒 intensity up front, complemented by layered tropical fruits 🥭 that bring depth and juiciness. A lively bergamot 🍋 acidity adds brightness and freshness, balancing the sweetness and providing a sophisticated, wine‑like finish. The body is silky and expressive — truly a standout for experimental coffee lovers.

Overall:

TANAT’s Banko Gotiti [Natural Carbonic Maceration] is a thrilling coffee journey from Ethiopia’s Gedeb highlands to your cup. With its lush fruit character, bright acidity, and innovative fermentation style, it beautifully marries terroir expression with creative processing. Whether brewed as a filter to highlight its complexity or enjoyed as an espresso to capture every fruity nuance, this coffee is a must‑try for anyone seeking an adventurous and deeply rewarding specialty experience.

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.