Ethiopia Banko Gotiti

Back from last year and still one of the biggest fruit bombs we’ve ever put on the shelf. This classic natural Yirgacheffe comes from smallholder farmers around the Banko Gotiti processing station in Ethiopia’s Gedeo Zone, grown between 1,900 and 2,300 meters. Its supernatural process starts with cherries fermenting in cold water for 24 hours before drying whole on raised beds for three to four weeks, drawing out an incredibly clean, candy-sweet fruit profile. Expect strawberry and cherry up front, lemon peel and rose underneath, and milk chocolate on the finish.