Banko Gothigi Specialty Coffee from Ethiopia
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 Gothigi station is bursting with the delicate florals, jammy berries and warming chocolates we all know and love from Yirgacheffe.
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.
Organic by default
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, that station provides training to help farmers produce better quality cherry.
Training focuses on procedures for harvesting and transporting cherries.
Harvest and post-harvest
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.
Coffee in Ethiopia
While full traceability has been difficult in recent history, new regulations have made direct purchasing possible.
Falcon Coffees, our importing partner, is 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.
As a result, most coffee is grown without chemical fertilizer or pesticide use.
Coffee is almost entirely cultivated, harvested and dried using manual systems.