Zesty bergamot and plush stone fruit sit at the core of this micro-lot, layered with perfumed jasmine and a touch of mandarin citrus. These are the classic hallmarks of high grown Yirga Chefe. Behind the florals, supporting flavours of milk chocolate and caramel build as the coffee cools, adding weight without crowding the clarity. The interplay between acidity and sweetness gives structure and balance. The black grape like acidity is effervescent, maintains structure and supports a clean, lingering finish.

Lightly roasted and developed with filter brewing in mind, the clarity, florality and citrus notes are most expressive drunk black. Brewed well, it shows the clarity and nuance that keep washed Ethiopian coffees so well regarded among filter drinkers.

Processing at Banko Gotiti follows a long, cool fermentation. Running from 36 to 48 hours, longer or shorter with the weather this extended fermentation in Gotiti’s high elevation helps develop a refined flavour profile. Once fermented, the coffee dries on raised beds, covered from noon until mid-afternoon against the hardest sun. Slow drying like this holds the clarity and floral profile Yirga Chefe is known for.