Banko Gotiti | Ethiopia

Ethiopia — Eva Washing Station Banko Gotiti Ethiopian Landrace (Washed)

Tastes Like — 🍑 Peach Rings • 🌿 Lemongrass • 🍊 Tropical Citrus

DETAILS

• Producer: 868 Smallholder Farmers
• Station: Eva Washing Station
• Region: Banko Gotiti, Kochere, Gedeb, Gedeo, Ethiopia
• Varietal: Ethiopian Landrace
• Process: Washed
• Altitude: 2,000–2,100 MASL
• Harvest: December 2025
• Size: 250g

INTRO

A first Ethiopian release of the new harvest from ilse coffee — and a beautifully clean, refreshing expression of everything that makes Gedeb so compelling. From the Eva Washing Station in Banko Gotiti, processed in December 2025. In the cup: tropical citrus and lemongrass up front, cooling gently into peach rings and honey.

THE PRODUCER

Banko Gotiti is a town in Kochere, within the Gedeb region of the Gedeo Zone — one of Ethiopia's most celebrated coffee-producing areas, where farmers cultivate coffee on small forested plots at 2,000–2,100 MASL, some as small as 0.1 hectares. The Eva Washing Station, established in 2023 on 2.5 hectares of land, works with 868 local farmers who deliver cherry throughout the harvest season. Quality and traceability are central to Eva's operation — every delivery is carefully logged with the farmer's name, location, and quantity, providing a level of record-keeping that underpins the consistency and integrity of each lot.

Ethiopia is widely acknowledged as the birthplace of coffee, with DNA testing confirming over 60 distinct varieties growing across the country. Most Ethiopian coffees are blends of many co-existing varieties, referred to collectively as Ethiopian Landrace — a diversity that, at 2,000–2,100 MASL in Gedeb, produces the extraordinary aromatic complexity and clean, expressive character that define this lot.

THE PROCESS

The Washed process at Eva Washing Station involves:

🍒 Hand-picking — Cherries picked at peak ripeness by smallholder farmers 💧 Flotation — Floated upon delivery to remove defects 🔧 Depulping — Outer skin removed before fermentation 💧 Underwater fermentation — Depulped beans submerged in water to ferment for 24–48 hours 💦 Rinsing — Thoroughly rinsed after fermentation to remove all mucilage ☀️ Raised-bed drying — Dried on drying beds for 10–15 days

The submerged fermentation is the defining step — fermenting fully underwater for up to 48 hours creates a consistent, oxygen-limited environment that builds the clean aromatic complexity and vibrant citric brightness that define this lot, while the thorough rinsing and careful drying preserve the transparency and refreshing clarity that make Banko Gotiti coffees so distinctive.

THE CUP

A refreshing, clean, and beautifully expressive washed Ethiopian from a young and meticulously run washing station in one of Gedeb's finest producing communities — tropical citrus and lemongrass vibrancy up front, cooling gently into sweet peach rings and a lingering honey finish. A wonderful opening chapter to the new Ethiopian harvest.

Flavour Notes

🍑 Peach Rings 🌿 Lemongrass 🍊 Tropical Citrus