Kiwifruit, creamed lime, and fudge.
In the cup: The first thing you will notice when you crack open a fresh bag of Gotiti espresso is its unmistakable Kiwifruit aroma. This velvety espresso begins refreshing with that Kiwi burst, before your palate becomes enveloped in sweet and creamy fudge. After a few moments, the silky fudginess tampers away, making room for a gentle, refined, creamed lime finish.
Process & region: If it works, don’t change it! The Gedeb district is home to thousands of coffee farming families, with most farmers from the region farming fewer than 5 hectares. Some farms in Gedeb are so small farmers refer to their farms not by the area they cover but by the number of trees they grow on their land.
Cultivation and processing: Cultivation and processing methods from the Gotiti washing station remain fairly traditional, and honestly, we’re pretty stoked about that because they do it so so well. Grown as part of an integrated coffee garden, coffee trees from Gedeb are intercropped with other food crops. This is always good as it ensures fantastic biodiversity, favourable shady conditions, strongly varied pollinators, and abundant organic fertilizers. These traditional practices are tried and true, cultivating an indigenous coffee varietal grown in a traditional way.
As intercropping processes and farming conditions are so in tune with the land, most farms from the region are organic by default—a wonderful sign of the health of the land and a demonstration of its farmers' intergenerational knowledge and respect.
Picking and drying: Ripe cherry is delivered to the wet mill, where the cherry is floated for defects, graded and placed on raised African beds for drying—sounds comfortable! The coffee cherries are turned frequently for steady and even drying and covered during the hottest parts of the day. At the 20-30 day mark, the coffee will reach its ideal moisture of 11.5%.
Varietal: Heirloom is an umbrella term used to identify Ethiopia's abundance of wild indigenous coffees. The birthplace of coffee, Ethiopia, has seen a plethora of fantastic breeding, cross-breeding, and endlessly mutating coffee varietals that number in the thousands. As is often the case, once a desirable varietal is discovered (usually with particular flavour attributes in mind), it will be separated and cultivated on a small farm where it may later be identified as a new varietal. This is one of the things that makes sampling and selecting heirloom varietals so enticing—a surprise almost always awaits.