Banko Gotitti

About This Coffee

This Ethiopian coffee comes from the Worka Chelchele station in the Worka subregion of Gedeb district, Yirgacheffe, SNNPR region. Produced by over 500 small farmers growing garden coffee on family plots averaging over 2 hectares, and managed by Tracon Trading with Ali Yasin as station manager. Grown at altitudes between 1,900-2,100 meters above sea level. The coffee consists of traditional Ethiopian heirloom varieties including Wolisho, Kurume, and Dega, along with JARC improved selections 74110 and 74112. Processed using natural carbonic maceration method, with cherries placed on African beds 8-12 hours after harvest, dried under shade for 3 days, then sun-dried for approximately 19 days. Harvested between November and January. Graded as Gedeb Chelchele G-1. Flavor notes include cherries, tropical fruits, vanilla, and bergamot.

Origin

Yirgacheffe (Ethiopia)

Flavor Notes

Cherry, Vanilla, Bergamota, Cereza, Fruta Tropical, Vainilla

Roast Level

—

Processing

Natural, Carbonic Maceration, Natural Carbonic Maceration, Natural Maceración Carbónica

Typology

Arabica

Heirloom, Wolisho, Kurume, Dega, 74-112, 74110

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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