＜Preparing＞Great Value Set: BANKO GOTITI SSPO (Drip Bag Type) 10-Pack Set
＜Preparing＞Great Value Set: BANKO GOTITI SSPO (Drip Bag Type) 10-Pack Set
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Drip-bag coffee, ready to drink.
This is a great value set of 10.
The first half has a bright, fruity taste like plum and nectarine. The latter half has a sweet finish reminiscent of peach, yellow fruit, brown sugar, and black tea.
Coffee Name: Banko Gotiti
Region: Gedeb, Yirgacheffe
Country of Origin: Ethiopia
Processing Method: Washed
Processing Station: Banko Gotiti washing station
Variety: Heirloom
Altitude: 1950 to 2100
14g x 10 bags
Taste Note: Bright fruitiness like plum. Sweetness and lingering aftertaste of peach, yellow fruit, brown sugar, and black tea.
Plum, Peach, Yellow fruit, brown sugar, black tea.
The Appeal of Banko Gotiti Coffee
The finest terroir from the birthplace of coffee.
Ethiopia is the birthplace of coffee, and among its regions, the Yirgacheffe-Gedeb area is known as one of the world's premier production areas.
Banko Gotiti is located in the Gedeo Zone of Gedeb in the Yirgacheffe region, bordering Dimtu Hambella to the north and Guji region to the east and south, giving it a "crossroads" terroir. The significant diurnal temperature range at an ultra-high altitude of 1950 to 2,200m influences the beans, bringing them abundant sugar content and complex flavors.
Quality of Production Management
The operator, Wete Ambela, was established in 2018.
Initially, they were a farmer's agent supplying other exporters through ECX, but as their quality became recognized as a high-quality supplier, they obtained their own export license and established a system for direct export. The founder's wife, Enatenesh, serves as the quality control manager, directly managing both the washing and dry mill processes. Although precise information is currently limited, in the Banko Gotiti area, they collect cherries from thousands of small-scale farmers and also provide training to farmers on harvesting timing and cherry selection to further improve quality.
ECX = Ethiopian Commodity Exchange
Coffee cherries are cultivated on farms at an altitude of 1950-2100 meters, with each farm typically spanning 1-2 hectares.
Combined, these farms produce approximately 54 tons of coffee annually.
Please also see
Extraction method
This is the extraction recipe we actually use.
Ratio of coffee beans to hot water
For every 1 part coffee beans, use approximately 16 times the amount of hot water.
Examples:
12g beans, 190g water
15g beans, 240g water
16g beans, 260g water
30g beans, 480~500g water
Equipment to prepare
Ground coffee beans, dripper, paper filter, server, scale to measure hot water, hot water, kettle, timer.
Water temperature
Recommended around 93℃
(When boiling water is transferred to an extraction kettle, it will drop to about 94℃ in 30 seconds to 1 minute.)
Basic Recipe
Recipe for 1 mug (Finished coffee: 220~230g)
Coffee beans: 16g
Hot water to pour: 260g
- Set the paper filter in the dripper.
- Rinse the filter with hot water to wash away paper odors and warm the equipment.
- Drain the water thoroughly and add the coffee beans.
- 0:00 First pour of 40g hot water
- Bloom for 40 seconds.
- 0:40 Pour 60g hot water (total 100g)
- 1:10 Pour 60g hot water (total 160g)
- 1:45 Pour 50g hot water (total 210g)
- 2:20 Pour 50g hot water (total 260g)
- Finished
The target dripping time is around 3:10~3:30.
Success is when you achieve a fruity flavor supported by sweetness and a pleasant, long-lasting aftertaste.
(Depending on the type of beans, the sweetness might be stronger than the fruitiness, or the aftertaste might be short and clean.)
About aging
Coffee Aging - The Luxury of "Waiting" for Deliciousness
Do you think that "fresh coffee must be drunk immediately"?
In fact, coffee has an "optimal drinking period" when it tastes best.
This is called "aging."
Why Aging is Necessary
Freshly roasted beans contain a large amount of trapped carbon dioxide.
If this gas remains, hot water cannot fully extract the components of the beans, resulting in a dull taste.
By "aging" the beans, slowly releasing the gas over several days to weeks, the coffee's inherent sweetness and clear fruitiness emerge, as if a mist has cleared.
Drinking Period Guidelines
KRW's coffee is roasted thoroughly to its core, concentrating its components.
Therefore, it requires a slightly longer rest period than typical coffee.
Recommended from 7 days after roasting
This is the peak time when the aroma becomes most brilliant and the texture (body) becomes smoothly refined.
The flavors continue to integrate as 10 and 15 days pass.
Storage Methods to Maintain Deliciousness
To ensure the aging process proceeds correctly, by following these two points, you can maintain ideal aging.
Seal and Store in a Cool, Dark Place: The enemies of coffee are "oxygen, light, and heat." Store in a bag with a valve or in an airtight container in a cool place away from direct sunlight.
Grind Immediately Before Brewing: Grinding dramatically increases the surface area, causing gas to escape and aging to accelerate rapidly, making long-term storage impossible. Store as whole beans whenever possible and grind just before drinking.
Time is the final piece that completes coffee. Please enjoy the subtle changes in its character over time, starting from the roasting date.