Etiopia (EB) – Bildimoo Gotiti Ranger #2

120,00 kr

Steinfrukt | Floral | Fersken | Rosin | Jordbær

Bønnetype: Heirloom
Prosess: Vasket
Dyrket: 1950 – 2100 MOH
Cupping score: 87

I en pose er det 250 g hele bønner. Vi velger kun spesialkaffe av den absolutt beste kvaliteten fra øverste hylle, som vi brenner med det vi mener er en optimal profil.

Kaffe sender vi ut av brenneriet på tirsdager. Siste frist for å rekke ukens levering er mandag kl 18 dagen før utsendelse.Kaffen leveres helt hjem til deg på dørmatten.

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Etiopia (EB) – Bildimoo Gotiti Ranger #2

Offered by Nordic Approach
Lot #: ET-2021-040

The main reason we buy this coffee is simply that we love the profile. This is one of two lots that came in to Addis relatively early in the season and just popped with impressive attributes when we tasted it. Well processed coffees from this area they have often been universal favourites on the cupping table for the NA team. They are very often super distinct and characteristic. There is quite a bit of development around Banko these days, and it will be interesting to follow the development the next years.


Vekt 250 g

Origin: Gotiti Ranger

Station Description

Banko Gotiti is located at 1980 masl, closer to Gedeb Town in Gedeo. Banko is well known for its heavy and intense floral and stonefruit-driven character bordering Guji towards the south. This specific station buys cherries from approximately 783 farmers all located in the area. Their farms are on average 2 hectares in size and sit between 1950 and 2100 masl. The station is owned by a supplier called Ranger.

Harvest Details

Harvest started in all the major growing regions of Ethiopia in early November. Yields were high, time to maturity short and window for picking closing by the end of December in some areas. The beginning of a civil war in the north late November did not affect the coffee industry. Parchment started arriving in January and qualities were seen early February.



Cherries are collected manually and hand sorted later. The cultivars are Welisho and Dega.


The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density. Wet fermentation for 72 hours.


Coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.


After fermentation, soaking takes place for 2 hours


Coffee is then piled up in layers which are 2cm in height, covered from 12 to 3pm to protect from the sun and dried over a 12-15 day period then followed by hand sorting for 2-4 hours.


After drying the coffees will be packed in jute bags and stored in the local warehouse onsite, separated by process and grade. Lot sizes can vary from 100 – 300 bags. This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved. In some cases the parchment will be hand-sorted in the warehouse.


After the harvest season is over the coffees are moved to warehouses and dry mills in Addis. Trucking is expensive in Ethiopia. The coffee trucks must pass a local ECX checkpoint where its contents are graded and registered as an exportable product, before it continues to Addis Ababa.

Dry milling

The coffee will sit in parchment in a warehouse in Addis. This is when our team will go to the warehouse and collect the samples from the specific stocklots. It remains in parchment until it is contracted and the destination for shipment is confirmed.

Tropiq Lab

Our team on the ground in Addis personally collect samples which we cup and grade, and measure humidity and water activity. When the specific lot is selected for purchase we register the contract with a shipping destination and approve it for milling and shipment. We are present at the dry mill during processing, grading and bagging, and we immediately take a PSS sample for approval.

Container stuffing and transport

We generally try to get our containers stuffed in Addis at the dry mills and moved to the port and straight on a vessel in Djibouti. This way we reduce the risk of delays or mistakes at port that frequently happen when moving coffee by truck for stuffing in Djibouti.




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