BANKO GOTITI / ETHIOPIA 200g
BANKO GOTITI / ETHIOPIA 200g
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Bright, vivid fruit notes reminiscent of plum and nectarine open the cup. As it develops, peach and yellow fruit emerge, followed by a long, sweet finish with notes of brown sugar and black tea.
Coffee: Banko Gotiti
Region: Gedeb, Yirgacheffe
Country: Ethiopia
Process: Washed
Washing Station: Banko Gotiti Washing Station
Variety: Heirloom
Elevation: 1,950–2,100 m
Net Weight: 100g or 200g
Tasting Notes:
Bright, plum-like fruitiness with notes of peach and yellow fruit, followed by a lingering sweetness reminiscent of brown sugar and black tea.
Plum, Peach, Yellow Fruit, Brown Sugar, Black Tea
What Makes Banko Gotiti Special
Exceptional Terroir from the Birthplace of Coffee
Ethiopia is widely recognized as the birthplace of coffee, and the Yirgacheffe–Gedeb area is regarded as one of the world’s premier coffee-producing regions.
Banko Gotiti is located in Gedeb, within the Gedeo Zone of the Yirgacheffe region. It sits near a distinctive geographical crossroads, with Dimtu Hambella to the north and the Guji region to the east and south.
The exceptionally high elevation of approximately 1,950–2,200 meters creates significant temperature differences between day and night. These conditions allow the coffee cherries to mature slowly, contributing to higher sugar development and a complex flavor profile.
Quality Management
Wete Ambela, the organization responsible for production, was established in 2018.
Originally operating as a farmer agent supplying coffee to other exporters through the ECX, the company gained recognition as a high-quality supplier. This led them to obtain their own export license and establish a system that allows them to export coffee directly.
The founder’s wife, Enatenesh, is responsible for quality control and directly oversees both the washing and dry-milling processes.
While detailed figures for this particular lot are not available, the Banko Gotiti area works with thousands of smallholder farmers. Producers are also provided with training on optimal harvesting times and cherry selection in
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Extraction method
Official Brew Guide (English)
Here is our in-house pourover recipe used at our roastery. (Updated September 2026)
It may be a bit precise, but we hope you enjoy trying it at home.
Coffee-to-Water Ratio
We use a 1:16 coffee-to-water ratio (1g of coffee to approximately 16g of water).
Examples:
12g coffee : 190g water
15g coffee : 240g water
16g coffee : 260g water
30g coffee : 480–500g water
Equipment Needed
Freshly ground coffee
Dripper
Paper filter
Server / Decanter
Digital scale (for measuring water weight)
Water
Pouring kettle
Timer
Water Temperature
Recommended: ~93°C (199°F)
(Tip: Pouring boiling water into a room-temperature kettle will naturally drop the temperature to around 94°C within 30 to 60 seconds.)
Base Recipe (Single Mug)
Target Yield: ~220–230g of brewed coffee
Coffee Dose: 16g
Total Water Poured: 260g
Step-by-Step Instructions
1. Place the paper filter into the dripper.
2. Rinse the paper filter with hot water to remove any paper taste and preheat your equipment. Discard the rinse water completely.
3. Add 16g of ground coffee into the filter and tap gently to level the coffee bed.
4. Start your timer and begin pouring according to the schedule below:
| Pour | Time | Pour Amount | Total Water |
| 1 (Bloom) | 0:00 | 40g | 40g |
| 2 | 0:40 | 60g | 100g |
| 3 | 1:10 | 60g | 160g |
| 4 | 1:45 | 50g | 210g |
| 5 | 2:15 | 50g | 260g |
・Target Total Drawdown Time: Around 3:00
What to Look For in the Cup
A successful brew will yield a vivid fruitiness backed by rich sweetness, leaving a long, pleasant finish.
(Note: Depending on the bean variety, some coffees may highlight a deeper sweetness over fruitiness, or offer a crisp, clean finish with a shorter lingering aftertaste.)
About aging
Coffee Aging ― The Luxury of Waiting
Do you believe that fresh coffee must be consumed immediately? In reality, coffee has its own ideal moment for optimal flavor—a period known as aging.
Why Coffee Needs Time Freshly roasted beans contain a significant amount of trapped carbon dioxide. When this gas remains, it hinders hot water from properly extracting the soluble compounds, leaving the flavor muffled and blurred.
As the beans slowly degas over days and weeks, the haze clears—revealing the bean’s inherent sweetness and vibrant, clear fruitiness.
Guidelines for Peak Flavor At KRW, we roast our beans thoroughly to the core, condensing their inner flavors. Because of this structure, our coffee requires a slightly longer rest than standard roasts.
• Peak Begins from Day 7 Post-Roast: This is when the aromatics reach their fullest bloom and the body achieves a smooth, velvety texture. The flavor continues to harmonize and deepen through Day 10, Day 15, and beyond.
Storage Rules to Protect the Process To guide the aging process correctly, please keep these two essential habits in mind:
A. Store in a Cool, Dark Place: Oxygen, light, and heat are the main enemies of quality. Keep your beans in their original valved bag or an airtight container, away from direct sunlight.
B. Grind Right Before Brewing: Grinding drastically increases surface area, causing rapid degassing and prematurely ending the aging life. Keep your coffee in whole-bean form as long as possible, and grind only what you need.
Time is the final ingredient that completes a coffee. Enjoy watching its character evolve, day by day, from the date of roast.