This washed Ethiopian coffee comes from the Banko Gotiti station in Yirgacheffe, Gedeb region, established in 2010. Located at 1900-2200 meters altitude, the station processes coffee from 400 growers using fresh water from the Qunashu River. The terroir is shaped by surrounding peaks of Qunashu, Dula Mezorya, Asgori Gara, and Baya. Ethiopian Heirloom variety cherries are sorted, washed, and fermented in tanks for 48-72 hours before careful washing by 8 station employees. Beans are dried for 7-10 days on raised beds with monitored humidity. The cup features bright citrus-like acidity that transitions to berry marmalade sweetness, with a velvety mouthfeel, smooth finish, and notes of Assam tea and lavender.
Located in Zurich, Miró considers itself a Manufactura de Café, or coffee factory, where the focus is on true craftsmanship. Founded by brothers Daniel and David Sanchez, they meticulously source unique lots from around the world. Their roasting philosophy aims to create vibrant, clean, and memorable coffee experiences that highlight each bean's origin.
