Ethiopia Gedeb Banko Gotiti Limited Edition Black Label

Ethiopia Gedeb Banko Gotiti Limited Edition Black Label

chocolate • orange • sugar in the raw
Regular price$51.37
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Bag Size
Grind Level

In addition to whole coffee beans, we currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse
   Recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt
   Recommended for Flat bottom brewers, Kalitta, and Cloth filters

Fine:  Slightly finer than table salt
   Recommended for V60 pour overs, Typical cone filter coffee pots, Aeropress.

Extra Fine: Like powdered sugar
   Recommended for Espresso or Moka pot.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

  • roasted & shipped the same day
  • In stock, ready to ship

Tasting Notes:

Washed Ethiopians have always been a favorite of ours here at Sagebrush and this Black Label bean does not disappoint. It has everything that is unique to the country: complexity and boldness in a smooth cup. While cupping, we noticed a sweet and complex flavor, with bright citrus notes, like oranges. As we developed the roast and drank it more, we noticed a chocolate richness with a sugar in the raw finish. All typical of an excellent Yirgacheffe coffee. Roasting this one light has made it shine.

Banko Gotiti Wet Mill Coffee Production:

The Banko Gotiti wet mill is located within Gedeb District, not far from Yirga Cheffe. In fact, because of the close proximity and general similarities in cup flavor profiles, coffee from this region is often traded as "Yirga Cheffe". This privately-run wet mill buys from around 650 farmers in the surrounding region, most with 1 - 2 hectares of coffee planted near their homes. In comparison to any other coffee region in the world, the farmers in Gedeb are growing coffee at very high altitudes, ranging from 2000 to 2300 meters above sea level. High altitude helps with coffee density (which correlates to higher probability of sweetness and acidity), and also can affect the size of the beans. You'll see some small beans in this lot, the smallest being 14 screen. Behmor users might want to give their roast batch a shake in the drum before roasting in order to shake free any of the smallest beans that might fall through the screen grid. Farmers deliver their coffee as whole cherry to the station where it is graded by hand immediately before processing, then stripped of it's fruit and moved to fermentation tanks to break down the sticky mucilage, which is finally washed away after 36 to 48 hours. The coffee is then moved to raised drying beds for the better part of two weeks. The coffee is again sorted after dry-milling in order to identify any additional defects that were missed at the drying beds. Competition in the region for cherry is strong so farmers are paid well, especially for ripe cherry selection.

Sagebrush Coffee's

On-Demand Roasting Explained

I'm sure that you've seen notes on our website about how 'We don't roast until you want it." or "Roasted Fresh After You Order", but have you thought about why and how we setup our business to do that?

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