yirgacheffe banko gotiti

Light Roast

Ethiopia // Banko Gotiti

This coffee showed up roasted light and emotionally available.

First sip? Bam, floral notes. Then ripe fruit rolls in like they own the place. Juicy, sweet, slightly dramatic. And just when you think you’ve figured it out, a little spice taps you on the shoulder like, "Are you going to finish that?" I then look down and have completely forgotten I am eating breakfast, and I cant just give that up! Its the most important meal of the day.

It smells loud. It tastes bright. The coffee knows this.

The natural process gives it that fruit-forward, aromatic energy, that makes you wonder why this isn't a fragrance I can wear every single day. It’s expressive without screaming. Confident without trying too hard. Two things I wish to personally achieve. The kind of cup that makes you stare at the wall for a second like you just understood something about yourself.

Brew it when you want your morning to feel like there's no where else you wish to be other than your kitchen brewing this coffee with a pour over, cold brew, reusable Keurig cup, moka pot, literally any way you wish. It's a tad too light to pull espresso shots.

This one’s not subtle. It’s just interesting. We all love interesting. 

I'm over writing this description I have work in the morning and too much to do. Snag your bag today while these fresh roasted beans occupy my inventory. 

About the Source // Literally the Birthplace of Coffee

Banko Gotiti is the washing station named after the town it lives in, right on the edge of Gedeb and Yirgacheffe. It basically sits on the border like, “Why choose?”

Around 320 smallholder farmers, most with 2 hectares or less planted right near their homes bring their coffee cherries here. Think backyard-level farming, but at 2,000+ meters above sea level. Casual.

The cherries are hand-graded the moment they arrive. From there, they either get depulped for washed coffees or laid out whole on raised drying beds for naturals like this one. If it’s dry processed, those cherries are sunbathing for about three weeks, depending on what the weather feels like doing.

And let’s talk altitude. These farms sit between 1,950 and 2,200 meters above sea level. That’s high. Like “clouds are your coworkers” high. Elevation like that creates dense coffee seeds, often a little smaller, but packed with flavor. (Yes, you’ll notice some smaller beans. No, they’re not defective. They’re just compact and intense.)

So this isn’t some massive industrial operation. It’s hundreds of small farmers, high altitude, careful hand-sorting, and a washing station that refuses to pick a side between Gedeb and Yirgacheffe.

Borderline behavior. Exceptional coffee.