Imagine a balmy summer evening in a meadow full of blooming flowers, the sun setting, the air fresh and fragrant. Have you ever fallen in love? We certainly have! A cup of this coffee is delicate; it will enchant you with the taste of meadow flower honey,caress you with a subtle note of peach tea, and surprise you with the liveliness of lemongrasstones .This coffee is the first Ethiopian offering of the season from the New York roastery SEY.
Banko Gotiti is a beautiful example of how coffee isn’t bound by borders on a map. This region lies in Ethiopia’s Gedeo zone, but thanks to its microclimate, high altitude of 2,180 meters above sea level, and its typically floral, citrusy profile, the coffee world perceives it as part of the famous Yirgacheffe. Ethiopia is generally considered the cradle of coffee, and its production constitutes a significant part of the country’s economy. Testing of the genetic information of coffee plants has revealed that more than 60 different varieties grow in Ethiopia , making it the region with the greatest biodiversity—that is, variety—of coffee in the world. Given Ethiopia’s long tradition of coffee cultivation and its political landscape, it is practically impossible to source single-variety coffee lots from Ethiopia. While this situation is slowly changing, for now most Ethiopian coffees are labeled as “Ethiopian Landrace, ” a blend of native Ethiopian varieties that is also more loosely referred to as “Heirloom.”
SEY has been working with coffee from the town of Banko Gotiti for years and promises that this year’s crop is truly worth it! The coffee cherries are hand-picked only when they are fully ripe. The cherries are then processed using the wet method. The cherries are then fermented in water for 24–48 hours. After that, they are simply dried for 10–14 days on raised beds. The resulting flavor profile of the coffee is clean, delicate, and light.
- Altitude: 2,180 m abovesea level