This washing station, located in the village of Banko Gotiti in the Korchere region, on the road south from Yirgacheffe to Guji. This part of Ethiopia is famed for producing some absolutely stunning coffees. With its incredibly high elevation, fertile soil, consistent rainfalls and years of local knowledge, it is not hard to see why.
Some 650 local farmers bring their ripe coffee cherries to the Banko Gotiti washing station where they are processed. Each farm is very small with only 1 to 2 hectares but collectively they produce about 54 tons of coffee a year. These are indigenous 'heirloom' varieties that grow wild in Ethiopia.
This coffee is a naturally processed coffee where the hand picked cherries are dried on raised beds for 18 to 21 days.
This coffee is bursting with peach flavours with delicious strawberry yoghurt like mouthfeel and acidity. This is supported by a classic milk chocolate flavour that is hallmark of a good naturally processed Ethiopian.
