Aspen Coffee Co

Ethiopia Banko Gotiti

A light, expressive Ethiopia with a silky body and bright, refreshing acidity. Clean and floral, with a smooth, balanced finish that never feels sharp. An easy choice for spring and a great introduction to lighter roasted coffees.

$20

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Size

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Why this coffee

The story behind the cup.

Overview

Ethiopia Banko Gotiti

Aspen Coffee Co

Overview

Ethiopia Banko Gotiti

Aspen Coffee Co

01 / Overview

Ethiopia Banko Gotiti

This coffee is all about clarity and balance. The body is light and silky, giving it a smooth, almost tea-like feel. It’s delicate without being thin, and the cup stays clean from start to finish with no heaviness or muddiness. The acidity is bright and refreshing, adding structure and liveliness without ever becoming sharp or overwhelming. It brings a sense of energy to the cup while still feeling controlled and approachable. What really stands out is how expressive the coffee is while staying easy to drink. The aromatics are soft and floral, carrying through from the first sip to the finish and leaving a clean, lingering impression. We roast this one on the lighter side to preserve that clarity and structure. Brewed as a pour over, it really opens up and shows everything it has to offer. This is a perfect spring coffee, light, vibrant, and refreshing, but still balanced enough to come back to every day.

02 / Producer

Meet the Producer

Banko Gotiti is a washing station located near the border of Yirgacheffe and Gedeb, two of the most well-known coffee regions in Ethiopia. The station works with around 300 smallholder farmers in the surrounding area, most of whom grow coffee on small plots near their homes. Farmers deliver freshly picked coffee cherries to the mill, where they are sorted and processed the same day. This lot is fully washed and dried on raised beds under the sun, a process that emphasizes clarity, structure, and a clean finish in the cup. The high elevation of the region, often between 1,950 and 2,200 meters, contributes to slower coffee development, resulting in dense beans and a more refined cup profile.

03 / Origin

Where it comes from

Ethiopia is widely considered the birthplace of coffee, and it continues to produce some of the most distinctive coffees in the world. In regions like Yirgacheffe and Gedeb, coffee is grown at very high elevations by smallholder farmers using traditional methods. Rather than large-scale farms, most producers cultivate coffee alongside other crops, contributing to the diversity and character of the coffee. Coffees from this region are known for their lighter body, bright acidity, and aromatic qualities. They tend to feel more delicate and expressive compared to coffees from other parts of the world. For many people, Ethiopian coffee is where things “click” and they realize how different coffee can actually taste.

04 / Process

How it was processed

This is a washed coffee. Washed processing starts with a simple idea: get the fruit out of the way and let the bean speak for itself. After picking, the cherry's skin and pulp are stripped off by a depulper, leaving the seed coated in a thin layer of sticky mucilage. From there, the beans ferment in tanks for anywhere from a few hours to a couple of days, depending on temperature and the farmer's target. That fermentation is where the mucilage breaks down enough to wash free, and where subtle flavor development begins. Once washed clean, the beans go out to dry in their parchment layer, usually on raised beds or patios in the sun. That drying period, often 10 to 20 days, is where moisture slowly and evenly leaves the bean. Done well, it's a patient process. Done poorly, it's where quality is lost. What makes washed processing worth the effort is what it does to the cup. Without fruit sugars and fermentation byproducts shaping the flavor, the coffee reflects its origin more directly than almost any other method. The soil, the altitude, and the variety all come through cleanly. For origins with genuinely interesting terroir, that transparency is exactly the point.

05 / Roast

How we roast it

We roast this coffee on the lighter side to highlight its natural structure and clarity. A lighter roast preserves the coffee’s origin characteristics, allowing the body to stay light and silky while keeping the acidity bright and well-defined. Rather than developing heavier, roasted flavors, the goal is to let the coffee speak for itself. This approach results in a cleaner, more expressive cup that feels balanced and easy to drink. Light roasts work especially well for pour over and other manual brewing methods, where you can bring out the full character of the coffee with a bit of attention to your brew.