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Home Roasted Coffee Single Origin/Blend Single Origin Ethiopia Banko Gotiti Natural
Uganda Naginzole Bulambuili Lot4 Natural RM55.00 – RM220.00
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Ethiopia Bench Maji Gesha G1 Special Natural RM60.00 – RM240.00

Ethiopia Banko Gotiti Natural

RM60.00 – RM240.00

VarietyJARC varieties , Local Landraces
CountryEthiopia
ProcessingNatural
Region

Yirgacheffe

Altitude1870 – 1980 Masl
Roast LevelLight Roast
Tasting Notes

Jasmine, Apricot, Earl Grey Tea

Quantity200g

 

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Brewing Size Guide

BREWING METHOD BREW TIME COFFEE TO WATER RATIO BOTTOM-TOP SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm
Size Guide
SKU: RB-Ethiopia-GN Categories: Africa, For Filter, Roasted Coffee, Single Origin
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  • Brewing Size Guide
Description

Jasmine, Apricot, Earl Grey Tea

VarietyJARC varieties , Local Landraces
CountryEthiopia
ProcessingNatural
Region

Yirgacheffe

Altitude1870 – 1980 Masl
Roast LevelLight Roast
Tasting Notes

Jasmine, Apricot, Earl Grey Tea

Quantity200g

About This Coffee :

This Natural from Banko Gotiti station is bursting with the delicate florals, jammy berries and warming chocolates we all know and love from Yirgacheffe.We already know that coffee transcends national and international boundaries and Banko Gotiti washing station demonstrates just that. According to political boundaries, the station is in Gedeo Zone but according to the congruence of microclimates and tastes, the station and the farms that deliver to it are in Yirgacheffe. This Natural from Banko Gotiti station is bursting with the delicate florals, jammy berries and warming chocolates we all know and love from Yirgacheffe.

Cultivation

Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Yirgacheffe typically use very few — if any — fertilizers or pesticides. Most farm work is done manually by the immediate family.

To capitalize on the magnificent climate, the station provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry.

Harvest & Post Harvest
Farmers selectively handpick cherry and deliver it to Banko Gotiti washing station. At the station, employees hand sort incoming cherry to remove any under- or over-ripes or damaged cherry.

All accepted cherry is then laid to dry in thin layers on raised beds for approximately 21 days. The station has 89 drying beds and each bed is marked with a code that makes it simple to keep track of traceability and processing status.

While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.

The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.

Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.

Additional information
Pack Quantity

200g, 1kg

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Brewing Size Guide

Each Brewing Method Grind Size Reference

BREWING METHODBREW TIMECOFFEE TO WATER RATIOBOTTOM-TOP SIEVE
Pour Over3:40 min1:16400 – 800 µm
French Press10:00 min1:13600 – 1000 µm
AeroPress2:20 min1:15500 – 900 µm
Moka Pot1:30 min1:11350 – 700 µm
Drip BrewerN/A1:17400 – 900 µm
Espresso0:26 min1:2250 – 500 µm
Cold Brew16 hours1:10600 – 1100 µm
Syphon1:40 min1:15400 – 800 µm

So, How Do You Know What Grind To Use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  • Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  • Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
  • Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
  • Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
  • Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee

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47100 Puchong, Selangor

+(60)12-6559116

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