Ethiopia Banko Gotiti Natural Anaerobic Pineapple Co-ferment

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Funky
  75
• Experimental
  60

Country: Ethiopia Region: Banko Gotiti, Yirgacheffe Process: Pineapple Co-fermentedCo-fermentationCoffee fermented together with added fruit, yeast, or spices, which imprint their flavor on the bean. Loud, candy-like cups; purists debate whether it still 'tastes like coffee'. NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: 74110, 74112 Elevation: 1900-2300 MASL Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Hawaiian Punch, Lemonade, Pineapple Yirgacheffe Banko Gotiti is a well-known coffee-producing area located in the Gedeo Zone of the Southern Nations, Nationalities, and Peoples' Region in Ethiopia. Banko Gotiti is not just a coffee-producing region but also a community with a strong cultural identity. For the Banko Gotiti people, coffee is deeply intertwined with their way of life. It holds significant cultural and economic importance for them, and the process of cultivating and harvesting coffee is a tradition that has been passed down through generations. The community relies on coffee cultivation as a means of livelihood, and it plays a central role in their social fabric. The pineapple anaerobic coffee process begins with harvesting ripe coffee cherries, first the beans are placed in a container along with pineapple plant and sealed to create an anaerobic environment. They are left to ferment for a specific duration for 10 days at temperatures ranging from 15 to 18 degrees Celsius.