Ethiopia - Gotiti - Seasonal Espresso

This lot is fully washed, processed following the meticulous step-by-step protocol that Eva Gotiti has built its reputation on.

Cherries are first cleaned to remove leaves and debris, then washed and pulped to separate the fruit from the beans. Fermentation takes place in water tanks under controlled temperatures to remove the mucilage, followed by a second wash before drying begins.

Beans are then moved to raised drying beds, turned regularly throughout the day and covered during the midday heat and at night to protect consistency. The drying period runs between 10 and 14 days. Once fully dried, the parchment is packed and stored for approximately 20 days before shipping, each lot kept separately until cupped and assessed.

Grown at 2,000 to 2,100 meters, these are some of the highest-altitude coffees we've worked with. That elevation, combined with the Gedeo Zone's cool nights and rich soils, is a large part of what gives this lot its precision and clarity in the cup.

Fruity, structured, and built for espresso, without giving up any elegance.

In the cup, Gotiti leads with white peach: soft, aromatic, and gently sweet. Cooked strawberry follows, warmer and more intense than fresh fruit, with a depth that works beautifully under pressure. Fig adds a quiet richness in the mid-palate, while rhubarb brings a clean, precise acidity to the finish that keeps everything balanced and bright.

As an espresso, expect a full body and a long, fruit-forward aftertaste. As a long black or with a small amount of milk, the profile opens up even further. A coffee that proves single-origin espresso doesn't have to choose between complexity and drinkability.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals.

Espresso:
We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.
We enjoy this coffee at 18g in, 42g out in about 28–30 seconds. A slightly longer ratio helps highlight the fruit clarity and keeps the acidity in balance.

Enjoy the coffee!