Transcend Coffee & Roastery
Recommended starting parameters: 20g in | 30 seconds | 43g out
*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure
Daniel Mijane owns this washing station, which is named after the village it’s located in (Banko Gotiti). His father runs quality management, and his brothers help with the administration of the mill as well. The washing station is located far enough east that it’s practically in Guji, and many of the farmers that sell their coffee cherries to the washing station may even technically be in Guji. This is to say that in the edge cases, the distinction between coffees from Gedeb and the western-most parts of Guji is at times hard to find, and they are two regions that arguably produce the most sought-after coffees from Ethiopia.
The coffees are de-pulped, washed, soaked, then washed again before being dried on raised beds for 10-14 days. This is the time it takes to get the total moisture content of the coffees below 12%. At this point, because even large washing stations such as Banko Gotiti can be short on drying-bed capacity, the coffees are sent to large bins in a nearby warehouse to condition for another couple of weeks. This space-saving measure has two effects: The first is that it opens up drying space for more freshly washed coffees; the second is that the moisture content in these large bins stabilizes and distributes evenly amongst all the coffee contained within it. While it isn’t known for sure, there is reason to believe that this contributes to the reputation that Ethiopian coffee has of retaining its quality over a longer period of time. We’re happy to serve such a vibrant and delicious coffee from one of the world’s foremost producing regions.
Director of Coffee
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GREEN, UNROASTED COFFEE. YOU WILL NEED TO ROAST THIS COFFEE YOURSELF.
CHOOSE BAG SIZE ABOVE.