FOR: Espresso & Filter

SCA SCORE: 87

MOKLAIR CLASSIFICATION: Grand Cru

TRACEABILITY: Banko Gotiti, Gedeb Woreda, Ethiopia

PRODUCER: Wubita Bekele

TASTING NOTES: Raspberry, elderflower, sweet lemon, orange, caramel and black tea

BODY: Round

ACIDITY: Light to medium

PROCESS: Washed

VARIETY: 74110, 74112

HARVEST: 2026

Learn more +

Banko Gotiti, Gedeb Woreda, Ethiopia

This coffee comes from Gotiti, in Gedeb Woreda, one of Ethiopia’s most renowned coffee-growing areas. It is grown at 2,200 metres above sea level beneath native shade trees, including Ensete ventricosum, commonly known as false banana.

During the harvest season, from late November to January, coffee cherries are sourced from smallholder farmers in the area. This lot is made up of local Ethiopian varieties, including 74110 and 74112. The high altitude, natural shade and these varieties create ideal conditions for producing delicate, highly aromatic coffees.

The lot is processed at a drying station in Banko Gotiti, exclusively leased and managed by Ephtah Specialty Coffee. The station covers around two hectares and has nearly 150 drying beds, supported by a permanent team and seasonal workers during harvest.

Wubita Bekele is at the heart of this coffee. A woman producer and a respected leader in her community, she is committed to supporting the people who work alongside her, particularly women, and to caring for the coffee plants she cultivates. Her approach brings together quality, environmental responsibility and a belief in creating better opportunities for women in coffee. She also works to build lasting relationships across the supply chain, supporting local producers and investing in the quality of their coffee.

Fermentation & Processing

Washed

For this lot, the ripest cherries are carefully selected from neighbouring producers and floated to remove low-density cherries and defective beans.

The selected cherries are then processed using the washed method and laid out on raised African drying beds. The coffee dries slowly for approximately 12 to 15 days, with careful attention paid to the drying conditions.

Once the coffee reaches the desired moisture level, the green beans are carefully prepared and hand-sorted by women from the local community to ensure consistency and remove any remaining defects.

The combination of high altitude, careful cherry selection and controlled drying produces a delicate, elegant coffee with notes of raspberry, elderflower and sweet lemon, followed by orange, caramel and black tea.