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Ethiopian Yirgacheffe Banko Gotiti - NEW

This coffee is Medium-Dark Roasted and can be brewed through an Espresso Machine or through a Filter/Cafetiere.

Aroma & Tasting Notes

Through an Espresso Machine

Brewed this way this coffee has a fantastic aroma of Stoned Fruits and Dark Chocolate. On tasting, intense Creamy Stoned Fruit acidity, through the body Bergamot shines through, then an intense Dark Chocolate flavoured aftertaste.

Our thoughts.

Intense from the start, with a beautifully Stoned Fruit & Dark chocolate flavour. We believe this an excellent early morning espresso or a great fruity afternoon cortado.

Brewing ratio:

16 grams of coffee to 32 millilitres of water. Water temperature 93 degrees.


Through a Filter or Cafetiere

Brewed this way this coffee has a beautiful aroma of Bergamot with hints of Chocolate. On tasting, intense Bergamot flavour initially, with a Creamy Stoned Fruit body and strong Dark Chocolate aftertaste.

Our thoughts.

Balanced acidity, medium bodied, with a clean yet heavy Chocolate aftertaste.Best served black with no milk or sugar. Great all day coffee!

Brewing ratio:

20 grams of coffee to 360 millilitres of water. Water temperature 92 degrees.


More about this coffee and where it comes from….

Ethiopia Yirgacheffe Banko Gotiti is sourced from family-owned farms organized around the Banko Gotiti Cooperative, located in the village of Banko Gotiti in the southern district of Gedeb in the Gedeo Zone, in the Yirgacheffe region of Ethiopia. This area is very near where coffee is thought to have first been discovered. The cooperative was established in 2012 as a separate entity from the larger Worka Cooperative, and currently has approximately 300 members. Banko Gotiti Cooperative is well known for the best coffee cherry selection in Ethiopia.

Ever since the Banko Gotiti Co-op was established, it has consistently produced exceptional coffees, some of which can be traced down to a single farmer, which is virtually unheard of in Ethiopia. Ripe cherries are carefully selected and immediately placed on raised beds, carefully constructed to ensure proper air circulation and temperature control for an optimal drying process.  Cherries are also turned regularly on the beds to prevent damage during the drying process.  The cherries are stored in a local warehouse after the moisture is reduced to between 11.5 and 12 percent, and then transported to Addis Ababa where the coffee is milled and exported.

The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent & plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heir-loom’ varieties - which grow wild in Ethiopia - are responsible for the unique flavour notes of Yirgacheffe coffees, which make for an unusual but beautifully refined cup, generally characterised by strong citric acidity, sweet chocolate and floral/herbal notes of lavender, jasmine, bergamot & thyme.

This Yirgacheffe Banko Gotiti coffee is Medium-Dark Roasted and can be brewed through an Espresso Machine or through a Filter/Cafetiere. The cup profile is Bergamot, Cream, Stoned Fruit and Dark Chocolate. 

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