Ethiopia Banko Gotiti - Anaerobic Natural Pineapple Coferment

We Taste - Tropical punch, purple lemonade, juicy

From the oldest coffee growing origin comes one of the world's newest processes. Amongst Ethiopia's highest elevation coffee farms, the townspeople and washing station of Banko Gotiti traditionally utilize fully washed and natural processes. Their Anaerobic Natural Pineapple Coferment takes processing in a new direction. Instead of open air fermenting and drying, ripe coffee cherries are mixed with real pineapple and submerged in an airtight container. Sealing the container cuts the fermenting cherry off from oxygen. This creates an anaerobic environment, which yields a juicy sweet and slightly funky profile, featuring delicate pineapple aromatics. Our light roasting highlights a punchy, super juicy cup - a quality we don't always find in traditional naturals. Expect a cornucopia of fermentation character: tropical fruit, mixed berry, jam, cacao, coconut, bubble gum, and lemon zest. For best results, age the roast at least two weeks before brewing. Longer ratios and higher extractions show a ton of sweetness and complexity. 

Roast: Light - Rest ~2 weeks prior to brewing for best results.
Process: Pineapple Coferment / Natural Anaerobic - Ripe whole coffee cherries are placed in a container along with pineapple plants and sealed to create an anaerobic environment. The cherry is left to ferment for ten days at temperatures ranging from 15 to 18 degrees Celsius. Drying on raised beds takes 3+ weeks.
Varieties: Heirloom Ethiopian
Elevation: 1,900 -2,300 masl
Location: Banko Gotiti town, Gedeb District, Gedeo Zone, Yirgacheffe, Ethiopia
Producer / Washing Station: Banko Gotiti Washing Station, est. 2012
Farmers: ~320 local smallholder farmers
Exporter: EDN Ethopian Coffee Export
Grades / Certifications: Grade 1 - No chemical fertilizers or pesticides used.
Harvest: Nov. 2024 - Jan. 2025

Brew Guides
Espresso: 1:3.0 in 26-28 sec.
Filter: 1:17.2