Roaster's Tasting Notes: Blueberry / Pineapple / Intense
Process: Anaerobic
Varieties: Mixed Heirloom
Roast Date: October 14
250g / 8.8oz
The Barn is located in Berlin, Germany
From The Barn
From the kebele, or village, of Banko Gotiti, in the famous Yirgacheffe region, this exciting coffee was grown by 350 small farms, some with just 1 hectare of land. Through the introduction of innovative, modern processing methods, producer EDN are delivering new flavours from the beautiful Yirgacheffe terroir. With funky, fruit-forward flavour and elegant Ethiopian florals, Banko Gotiti is not to be missed. Expect deep notes of blueberry, pineapple, and fragrant rose.
The Farm
This coffee is produced in the Yirgacheffe area. It is collected by our partner EDN Ethiopian Coffee at their Banko Gotiti station, from 350 family farms surrounding the station, ranging from 1 to a few hectares maximum. The reddish-brown soil of the region is highly fertile and rich in nutrients. Combined with the altitude of the farms, this contributes greatly to the unique aromatic profile of coffee from Yirgacheffe.
EDN harvests coffee from the family farms that surround each of their stations, in the Guji and Gedeo (Yirgacheffe) areas. The farms with which EDN works are small, ranging from 1 to a few hectares maximum. The EDN stations are located in several kebele (villages), such as Benti Nenka, Halo Bereti, Banko Chelchele, Banko Gotiti. There, coffee growing is an integral part of the community's culture. Coffee is always picked by hand, and grown alongside other food crops. This approach maximises the use of the land while providing food for the community. In recent seasons, EDN have embraced the use of new processing methods and this anaerobic lot is a perfect example of modern Ethiopian flavour.
The Process
After meticulous selection of the cherries, they are fermented in an anaerobic environment, pressurised and without oxygen. Fermentation lasts between 7 and 10 days, at a temperature of between 15 and 18°C. During this time, the sugar levels in the cherries are monitored to ensure the best possible result. The coffee is then transferred to raised drying beds, where it rests in the shade for between 15 and 20 days. The cherries are raked regularly to ensure good air circulation and avoid over-fermentation.
