Owned by our RAD exporter partners, the Banko Gotiti station is nestled in the Ethiopian mountains, at the heart of the Yirgacheffe appellation. Established in 2010, the station benefits from a high-altitude terroir shaped by the surrounding peaks of Qunashu, Dula Mezorya, Asgori Gara, and Baya.
The station processes coffee from over 400 producers with whom it works, all located in the vicinity of Banko Gotiti. The coffee cherries are processed at the station using fresh water from the nearby Qunashu River.
The coffees are primarily processed using the washed method. After reception and sorting of the coffee cherries, the coffee is washed then fermented for approximately 48 to 72 hours before being dried on African beds for 7 to 10 days. Once drying is complete, the lots then rest for about 20 days in the warehouse to stabilize moisture content and ensure optimal quality.
The work at the station combines both modern control methods and a more tactile evaluation of the coffee, ensuring precise monitoring of moisture content and lot quality throughout the process.
