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Ethiopia

Samii Banko Gotiti

Samii Banko Gotiti

Brown Sugar jasmine peach

Smooth and floral with notes of peach, jasmine, and a touch of brown sugar sweetness.

250 g
€20,00 EUR
€20,00 EUR
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Flavor Notes
Jasmine, Peach, Brown Sugar
Sweetness
Acidity
Variety
Heirloom
Processing
Washed
Harvest Time
November-January
Samii Banko Gotiti

The Farm Story

Banko Gotiti Station, established in 2009 in Gedeb, Gedeo, is renowned for high-quality coffee sourced from nearby smallholder farms, each about 2 hectares and located at 1950–2100 meters elevation. Farms use sustainable practices, growing coffee under indigenous trees and intercropping with false bananas. Managed by Museyid Sermelo and backed by Rainforest Alliance-certified BNT Industry & Trading PLC, Banko Gotiti prioritizes quality with meticulous processing. Only ripe cherries are selected, sorted by density, and fermented for 36–48 hours before drying on African beds. This precision preserves the coffee’s unique profile, setting a regional benchmark for quality.

Country, Region
Gedeo, Gedeb
Owner
Various Smallholder Farms
Area
near 1300 ha
Elevation
1950-2100 MASL
Environment
Shade-grown coffee with agroforestry.
Soil
reddish-brown clay soil
Fertilization Method
no chemicals
  • Rinse the paper filter thoroughly with hot water, warming brew vessel
  • Discard rinse water in a vessel and the brewer
  • Add coffee to the brewer and place it on the scale
  • Ensure even bed by shaking side to side gently
  • Start the timer and pour 30g of water (The Bloom)
  • Stir in a cross motion 5 times back and forth and left to right
  • Make sure all coffee grounds are saturated
  • When the timer is at 0: 30, start the second pour
  • Pour an additional 80g of water in a circular motion
  • Take care not to pour directly on the paper filter
  • At 1: 00 on the timer, pour an additional 140 g of water
  • Aim to complete your pour at 1: 15 on the timer
  • Your total brew contact time should be 2: 00-2: 30 minutes
  • If your brew is too long, use a coarser grind setting
  • If your brew is too short, use a finer grind setting
Brewing Method
Pour Over
Coffee Weight
15g
Grind
Medium
Brew Water
250g
Water Temperature
92-95°C
Brew Time
2:00 - 3:00 minutes
Beverage Yield
220 - 225g
TDS
1.3 - 1.35ppm
Extraction
21.5% - 22.5%

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