Ethiopia Banko Gotiti Premium Separation

Cherry, Strawberry, Blueberry, Red Rooibos

This showstopping dry process comes from the Banko Washing Station, right in the bullseye of Ethiopia's much-celebrated Gedeo Zone. It's an heirloom lot, drawn from trees that only grow in Ethiopia, and the processing has more parts than an IKEA desk:

First, the entire lot was sorted by hand, filtering for less than ripe cherries. Next came flotation to further isolate premium fruit. Then the coffee was spread in a precisely measured 5-cm layer on raised beds (yes, they actually measured). A three-week sun-drying period followed, during which the station team turned the cherries 6 times per day at exact intervals. Finally, once the coffee reached 11–12% moisture, it moved on to homogenization and storage.

You’re probably thinking that sounds like a lot of work. Well, you're mistaken—it’s an unholy s**t-ton of work. We should all be grateful that the producers had the temerity to go through with it, because the cup is a hurricane of fruit and flair.

Dark reds dominate: cherry, strawberry, a hit of raspberry. They meld beautifully, creating something greater than the sum of its parts. A pop of blueberry peeks out—not dominant but also not inclined to go quietly into the night. There’s a touch of coffee blossom, too, which give the fruit a floral lift.

And it wouldn’t be a dry-processed Ethiopian without a je ne sais quoi element. Here, the X-factor comes from an herbal vibe, something akin to red rooibos. It's clean, sharp, and a great example of the singular style that comes from Ethiopia's heirloom shrubs. As the cup cools, the note grows, weaving itself into the fruit and florals to delightful effect.

• Region - Gotiti Kebele, Gedeb Woreda, Gedeo Zone, SNNP
• Altitude - 2,150 MASL
• Variety - Heirloom
• Process - Dry/Natural Premium Separation

Best for:

• Pour Over
• Aeropress