Banko Gotiti Washed Heirloom | Ethiopia
£18.50
- Red Berries, Apricot, Citrus
Additional information
Coffee Details
- Country of Origin
- Ethiopia
- Region
- Gedeb
- Varietal
- Heirloom/Landrace
- Process
- Washed
- Roast Level
- Light
- Producer
- BNT Industry & Trading PLC
- Farm
- Banko Gotiti
- Altitude
- 1950-2100 masl
What to expect
In the cup you can find
Red Berries, Apricot, Citrus
Overall profile
Bright and fruit-forward: citrus leads, with apricot sweetness through the middle and red berries on the finish.
Sensory profile
- Acidity
- 3/5
- Body
- 2/5
- Sweetness
- 3/5
- Funk
- 1/3
- Adventurous
- 2/5
About Klover
Klover is a Paris roastery and café founded by Harry Kim, shaped by his experience in Korea, Japan and Denmark. Its light roasts preserve the character of each variety, origin and producer’s work. Roasted in-house and continually refined, the coffees aim for clean, balanced cups that feel approachable...
Roaster notes
Ethiopia — Banko Gotiti Washing Station Heirloom (Washed)
Tastes Like — 🍊 Citrus • 🍑 Apricot • 🍓 Red Berries
DETAILS
- Washing Station: Banko Gotiti (sourced via Monochrome General Trading LLC)
- Region: Gedeb Woreda, Gedeo Zone, Ethiopia
- Varietal: Heirloom
- Process: Washed
- Altitude: 1,950–2,100 masl
- Dry Mill / Export: BNT Industry & Trading PLC (Rainforest Alliance certified)
INTRO
Processed at Banko Gotiti from cherries harvested by surrounding smallholders. Citrus brightness leads, with apricot sweetness and red berry fruitiness. In the cup: citrus, apricot, and red berries.
THE PRODUCER
The Banko Gotiti washing station was established in 2009 in Gedeb woreda, Gedeo zone, collecting cherries from smallholder farms of about 2 hectares each, totalling 1,300 hectares, mostly at 1,950–2,100 masl. The name Banko Gotiti refers to a specific coffee profile. Production is shade-grown and intercropped with agroforestry, with farmers growing indigenous trees and false banana alongside their coffee. The current factory manager is Museyid Sermelo. Supply is facilitated through BNT Industry & Trading PLC, which operates its own warehouse and dry mill and is Rainforest Alliance certified.
THE PROCESS
Immature and overripe cherries are sorted out during cherry quality inspection before pulping. An Agaarde machine separates cherries by density, without flotation tanks. Mucilage is removed by fermenting the pulped cherries in a tank for 36 to 48 hours, depending on weather. Parchment is graded in the washing channel, then soaked for 30 minutes to 1 hour. Wastewater is kept in a lagoon, and groundwater is used in processing. The coffee dries on African beds for approximately 10 to 15 days, raked continuously during the day, covered from 12 to 3 pm against the hot sun and at night against rain. The parchment then rests for a month in jute bags on bamboo pallets in a warehouse.
The tightly managed 36–48 hour fermentation, followed by sun-shielded raised-bed drying, is the defining combination. It's what builds the clean citrus and apricot character behind this cup.
THE CUP
Bright and fruit-forward: citrus leads, with apricot sweetness through the middle and red berries on the finish.
Flavour Notes
🍊 Citrus 🍑 Apricot 🍓 Red Berries
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