Ethiopia Gotiti
ETHIOPIA
GOTITI
MEYER LEMON, OOLONG, LAVENDER, TART RED FRUIT
BEAN DETAILS:
ORIGIN: gedeb, yirgacheffe, Ethiopia
PRODUCER: smallholders delivering to the gotiti station
ELEVATION: up to 2300 meters
VARIETY: Indigenous coffee varieties
PROCESS: Washed
TASTING NOTES: oolong, meyer lemon, lemondrops, lavender florals, and some tart red fruit accents
ROAST TYPE: Light
Farm Level
Gotiti Washing Station - Ethiopia
Regional Context
Ethiopia's Yirgacheffe region is one of the world's most renowned coffee-producing areas. Like the rest of Ethiopia, it's divided into several woredas (districts) and kebeles (communities), each with washing stations that offer unique terroir throughout the region.
Location & Infrastructure
The Gotiti kebele lies within the Gedeb woreda, where local farmers transport their coffee via mule or on foot to the washing station. This facility began operations in 2023 on 2.5 hectares of land and currently processes an annual volume of 500–600 tons of clean green coffee from 868 contributing farmers.
Processing & Quality Control
The washing station employs meticulous processing methods, carefully washing, pulping, fermenting, and drying their coffees to produce a superb final product. After processing, coffee is stored safely to preserve parchment quality until transfer to the dry mill. Fully dried parchment is packed in bags and either moved to the parchment store or bulked in conditioning bins.
To maintain both traceability and quality, the station practices careful lot separation. They collect coffee cherry alongside supplier name, original location, and quantity, maintaining thorough records as the coffee moves through each processing stage.
Cultural & Agricultural Context
The people of Gotiti belong to the Gedeo cultural tradition and speak various dialects of the Gedeo language. Coffee serves as their primary income source, grown on very small farms ranging from 0.1 to 2 hectares. Many farmers intercrop with false banana trees and acacias, which provide shade for coffee trees. While formal fertilizer use is rare in this area, the leguminous acacia trees naturally fix nitrogen in the soil.
Terroir & Environment
Life presents challenges for Gotiti producers, yet they benefit from exceptional natural advantages. They live in a beautiful, communal village within a lush forest environment. This forest, combined with the area's altitude and indigenous coffee varieties, creates ideal conditions for producing smaller, more flavorful coffee beans with distinct, elegant, and floral profiles.
Legacy & Partnership
Producers in Gotiti continue to value coffee cultivation and work to preserve their ancient agricultural knowledge for future generations. Those committed to coffee production find enthusiastic buyers for their elite product through Red Fox.
General Brewing Instructions
- Filtered water. Spring water is ideal. Removing chloride, sulfur, and iron is essential.
- A burr grinder. The more even the coffee particles, the better the coffee. Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders. Invest in a burr grinder. Your taste buds (and coffee roaster) will thank you.
- A scale. I know using a scale can seem a bit like you're doing something you shouldn't be. Trust me, you can only brew consistently great coffee with a scale. Water and coffee are hard to measure without one.
- Clean equipment. Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup. Please keep your equipment clean. The sooner and more often you clean your gear, the easier it will be in the long run. Add it to your ritual and thank us later.
- Delicious and freshly roasted Color Coffee
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?