Jam Jar / Ethiopia

Varietal: JARC, Local Landrace

Process: Natural Anaerobic

Farm: Small holders

Producer: Banko Gotiti Community

Geography: Banko Gotiti, Yirgacheffe, Ethiopia

• Yirgacheffe's Banko Gotiti, located in Ethiopia's Gedeo Zone within the Southern Nations, Nationalities, and Peoples' Region, is renowned for producing exceptional specialty coffee. Situated at elevations of 1,900 to 2,300 meters, the area benefits from ideal conditions: an annual rainfall of 1,200 to 1,599 mm and rich, red-brown to gray loamy clay soil packed with organic matter. Together, this altitude, climate, and fertile soil give Banko Gotiti coffee its distinct flavour profile.
• Beyond its reputation for coffee, Banko Gotiti is a community with a deep-rooted cultural heritage. Here, coffee is not just a crop but a way of life, woven into the social and economic fabric of the people. Cultivating and harvesting coffee is a tradition passed through generations, and many families in the community work together on smallholder farms, typically a few hectares in size, to hand-pick and process coffee cherries with care. Life here thrives on agriculture, and coffee provides the primary source of income, supporting their traditional lifestyle and unique cultural practices, which include music, folklore, and a reputation for warm hospitality.
• At our mill collection points, farmers deliver hand-picked coffee cherries, which undergo rigorous sorting to remove any imperfect beans, ensuring quality from the start. After sorting, the cherries enter our cold anaerobic fermentation facility, where they are sealed in oxygen-free, pressurised jars. This environment allows us to control sugar levels, temperature, and pressure precisely, resulting in an exceptional flavour profile. The fermentation process takes 7 to 10 days at a controlled temperature of 15 to 18°C.