Intense and silky, that's exactly what this coffee from Ethiopia from The Barn roastery is like. Natural processing gives the final espresso juicy tones of blackberry jam and sweet vanilla. A cup that combines sweetness with subtle elegance.
This coffee comes from small family farms around the village of Banko Gotiti in the Gedeb district of the Gedeo zone, high in the Yirgacheffe hills, at an altitude of up to 2,400 meters above sea level. Banko Gotiti is a village where a cooperative of the same name was founded in 2012, separate from the larger Worka cooperative, and today has approximately 300 members. These farmers grow traditional Ethiopian heirloom varieties in the midst of lush nature, among banana trees, corn, and trees such as Birbira and Acacia, which provide natural shade and promote biodiversity throughout the environment. Coffee is not only a crop here, but also the main source of livelihood and a significant source of pride, as it represents a close connection between the lives of local communities and the landscape in which it is born.
Thenatural method is often used in areas with water shortages, particularly in Africa and dry areas of Latin America, such as Brazil. In dry processing, the cherries are spread out on concrete slabs or beds and dried in the sun or using dryers. The coffee is turned regularly to prevent mold and unwanted fermentation. Once drying is complete, the husk is mechanically removed in a dry mill. Dry processing adds characteristic flavor elements to the coffee that are independent of the variety or terroir. Properly executed drying brings fruity notes and a creamy body to the cup.
- Altitude: 2400 m above sea level.