Ethiopia

Banko Gotiti

Premium

Washed process 74148

Flavour: orange blossom, apricot, honeydew melon

Very Special

This coffee features the classic washed Ethiopian profile, but taken to levels we consider, well, very special. It has been washed using clean water from the Mejo River and is classified as Grade 1—the highest quality grade for Ethiopian coffees, which indicates a great deal of effort put into the selection and grading during processing.

This lot also features a fully classified Ethiopian Heirloom subvariety, catalogued by the Jimma Agricultural Research Centre (JARC) as 74148.

It has a fruity and multi-layered flavour profile in line with all its sister Ethiopian Heirlooms grown at high altitudes. We expect that different brewing methods will highlight some notes over others, as it will change as the coffee ages.

It’s some of the best Ethiopian we’ll taste this year, and we hope you enjoy it as much as we did when we first came across it! Congratulations to everyone who made it possible.

Washed processing

For this lot, carefully hand-picked coffee cherries were delivered to Huke washing station and were meticulously sorted by hand and in a floatation tank prior to processing. Around 80% of the cherries selected were fully ripe, with the remaining 20% being made up of semi-ripe fruit, as Testi have discovered that this enhances the structure and complexity of the cup.

After sorting, the coffee cherries are then pulped within six to eight hours of harvesting, to remove the fruit and skin. This parchment-covered coffee is fermented in tanks of clean water for 96 hours. While doing this, mill workers keep a close eye on the clarity of the water being used (replace it with fresh water as necessary), and check the parchment manually of feel how much mucilage is detaching from the beans.

Huke Washing Station

Sitting at 2,100m above sea level, Huke produces exceptional washed, natural and special preparation lots. The site was built by Testi in 2021 as a ‘premium’ facility, and selected for its natural advantages – including its high elevation, the surrounding region’s characteristics and access to fresh, clean water. By choosing sites in areas favoured with great growing conditions and paying premiums for properly harvested fruit, Testi ensures they only receive extremely high quality cherry, resulting in outstanding complexity and distinction in the resulting cup.

The washing station currently employs five permanent staff and between 150-200 seasonal workers. During harvest, freshly picked coffee cherry is delivered daily by some 500 independent outgrowers from the nearby kebeles of Banko Gotiti, Chelba, Chelchele and Chelbessai. At Huke, Testi separates and processes each kebele’s cherry delivery as a distinct lot, providing extra traceability. This particular coffee comes from the kebele of Banko Gotiti, giving the lot its name.

Learn everything about this coffee:

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Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

• Dose: 20g ground coffee
• Yield: 60g espresso
• Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

• Bags: ABA-certified home compostable (AS 5810-2010)
• Labels: recyclable
• Valves (only on +250g bags): general waste
• Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer

~ 500 Producers

Farm/Coop

Huke Washing Mill

Country

Ethiopia

Region

Yirgacheffe

Altitude

2100m above sea level

Variety

74148

Process

washed

Harvested

November 2023

Country grade

Grade 1 (Ethiopia)

Importer

Melbourne Coffee Merchants

Body

Acidity

Tasting notes

Orange blossom, apricot, honeydew melon

Roast style

Omni (filter + espresso)