Gr 1 Natural from Banko Gotiti, Gedeb — Ethiopia (Releasing June 4th)

Banko Gotiti, Gedeb — Ethiopia

Our latest Ethiopian release comes from Banko Gotiti, a processing station in the Gedeb district—one of the most dynamic and expressive coffee-growing regions in the country. While many coffees from this area are broadly labeled as “Yirgacheffe,” Gedeb stands apart. Its proximity to Guji, combined with its high elevations and distinct microclimate, consistently produces some of the most vibrant and fruit-forward coffees we encounter.

A Region Defined by Elevation and Craft

Gedeb sits at the southern edge of the Gedeo zone, where coffee farms climb to some of the highest altitudes in the world. Nearly half the land here is planted with coffee, and the region thrives on a deep-rooted culture of cultivation and processing.

The town of Gedeb itself acts as a central link between Gedeo and Guji—two of Ethiopia’s most celebrated coffee regions. This intersection of geography and trade creates a unique environment where ideas, techniques, and cherries flow freely across boundaries.

The result is a cup profile that feels both classic and unexpected.

Banko Gotiti Processing Station

At Banko Gotiti, coffee is grown by smallholder farmers, each tending modest plots of land—typically around 3.5 hectares. Coffee farming here isn’t industrial; it’s deeply personal and interwoven with daily life.

Alongside coffee, many farmers grow enset, a banana relative that’s a staple food in the region. It’s a reminder that coffee here isn’t just a product—it’s part of a broader agricultural rhythm.

For this lot, ripe cherries are carefully hand-sorted before being dried on raised beds. The natural process takes three to four weeks, allowing the fruit to slowly impart its character into the bean. After drying, the coffee rests locally before being milled and prepared for export in Addis Ababa.

This extended, attentive process is what gives the coffee its clarity and depth.

A Changing Landscape of Sourcing

For years, coffees from this region were blended into large cooperative lots or sold anonymously through Ethiopia’s commodity exchange. That’s changing.

Today, smaller cooperatives and independent processing stations like Banko Gotiti are gaining more direct access to export markets. This shift allows for greater transparency, better compensation for producers, and more distinct, traceable coffees.

It also means we can share coffees like this with you—coffees that carry a clearer sense of place.

In the Cup

This is a naturally processed Ethiopian coffee with a profile that’s both vibrant and structured:

• Blueberry sweetness upfront
• Nectarine and soft stone fruit acidity
• Floral aromatics
• A black tea-like finish
• Milk chocolate undertones that round it out

It’s expressive without being overwhelming—layered, balanced, and incredibly versatile across brew methods.