Banko Gotiti

Roaster Notes:
This pineapple co-ferment is bringing all the wow factors that would expect from a co-ferment, without being overpowering. It’s got this incredible candy-like sweetness, yet it’s full of fresh fruit and warm spice. When you sip it hot you’re met with a warm apple cinnamon cider feel, that becomes caramelized brown sugar and stone fruit. As it cools you’ll really start to get these delicate white peach, jasmine tea notes that finishes of course with a juicy pineapple sweetness. The whole mouthfeel of this coffee feels like various fruit lemonades that add a nice acidity that balances, and not overtakes the experience. This is a really fun coffee and I’m excited to show it off. Banko and Guji are really about to be the most epic pour over offering duo. Enjoy!

Importer Notes: 
Yirgacheffe Banko Gotiti is a well-known coffee-producing area located in the Gedeo Zone of
the Southern Nations, Nationalities, and Peoples' Region in Ethiopia. Banko Gotiti is not just a coffee-producing region but also a community with a strong cultural
identity. For the Banko Gotiti people, coffee is deeply intertwined with their way of life. It holds significant cultural and economic importance for them, and the process of cultivating and harvesting coffee is a tradition that has been passed down through generations. The community relies on coffee cultivation as a means of livelihood, and it plays a central role in their social fabric.

The pineapple anaerobic coffee process begins with harvesting ripe coffee cherries, first the beans are placed in a container along with pineapple plant and sealed to create an anaerobic Environment. They are left to ferment for a specific duration for 10 days at temperatures ranging from 15 to 18 degrees Celsius, the anaerobic fermentation process takes place in our processing site.