Yirgacheffe - Ethiopia

Varietal: Indigenous Hierloom

Processing Method: Natural

Altitude: 1870 - 1980 masl

Ethiopia is the birth place of coffee, and today it still stands as the most important commodity of it’s country. It’s no surprise the coffee’s from Ethiopia are exuberant with character, often displaying intense floral and fruity notes. As you’ve probably guessed, this does not stray from the family tree, perfectly embodying these flavors, capturing the origin in a cup.

It’s not very often we find beans that fall into both the filter and espresso categories, however this was a fit. If you enjoy your home brewing, compare the two and witness the nuances change and enrich between roast profiles.

Notes of strawberry and black tea with a boozy wine-like acidity

Roasters Notes

This coffee has density and moisture both sitting slightly above average. This translates into a high gas setting to start the roast, and from about 4 minutes a consistent decrease throughout the rest of the roast. We roast slightly longer with a lower drop temp for our naturally processed coffees. This roast comes in just under 11min with an average development time of 1.20min.

This coffee is roasted on our 12kg Diedrich.

Custom Water

When creating water for the Banko Gotiti, we tried to accentuate the dried fruit sweetness while retaining the acidity from it’s fermentation process, the resulting water contains 40ppm of magnesium, 30ppm of calcium and 10ppm of bicarbonate.

Brewers Notes

15g of medium-coarse ground coffee, 93*C water, using a cone brewer.

0:00 – 15g

0:15 – 30g

0:30 – 105g

1:00 – 165g

1:30 – 225g

And aim for a finishing time of 2:30-2:40.