{"product_id":"ethiopia-gotiti-seasonal-espresso","title":"Ethiopia - Gotiti - Seasonal Espresso","description":"\u003cstyle\u003e\n  .coffee-tabs {\n    margin-top: 1rem;\n    border-bottom: 2px solid #ddd;\n    display: flex;\n    gap: 1rem;\n  }\n\n  .coffee-tab {\n    padding: 0.5rem 1rem;\n    cursor: pointer;\n    font-weight: bold;\n    border-bottom: 3px solid transparent;\n    transition: border-color 0.3s;\n  }\n\n  .coffee-tab.active {\n    border-bottom: 3px solid #333;\n    color: #333;\n  }\n\n  .coffee-tab-content {\n    display: none;\n    padding: 1rem 0;\n  }\n\n  .coffee-tab-content.active {\n    display: block;\n  }\n\u003c\/style\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eGotiti, Gedeo Zone, Ethiopia | Washed | Seasonal Espresso\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"coffee-tabs\"\u003e\n  \u003ch3 class=\"coffee-tab active\" data-tab=\"story\"\u003eThe Story\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"process\"\u003eThe Process\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"cup\"\u003eThe Cup\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"recipes\"\u003eRecipes\u003c\/h3\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content active\" id=\"story\"\u003e\n  \u003cp\u003e\n    A first for us, on two counts. This is our \u003cstrong\u003efirst Ethiopian coffee of the season\u003c\/strong\u003e,\n    and our \u003cstrong\u003efirst seasonal espresso\u003c\/strong\u003e. Until now, our seasonal range has been built\n    around filter brewing. But we've been wanting to offer something different: a single-origin coffee\n    with enough structure and intensity to hold up in the cup under pressure,\n    while keeping the kind of fruit-forward clarity that makes Ethiopian washed coffees so compelling.\n    Gotiti is that coffee.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    It comes from the \u003cstrong\u003eEva Gotiti Wet Coffee Processing Station\u003c\/strong\u003e,\n    a washing facility established in 2022 in the \u003cstrong\u003eGedeb Wereda\u003c\/strong\u003e of the Gedeo Zone,\n    a region that consistently produces some of Ethiopia's most refined washed lots.\n    The station works with \u003cstrong\u003e868 smallholder farmers\u003c\/strong\u003e and their surrounding coffee gardens,\n    processing between 500 and 600 tons of cherry per year across heirloom varieties\n    including 74110 and 74112.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Beyond coffee, Eva Gotiti is invested in the community around it:\n    providing seedlings to local farmers, financial support to those who need it most,\n    and premium payments tied directly to the quality of each delivery.\n    Traceability is taken seriously, every lot is recorded, processed, stored, and shipped separately,\n    so the cup you brew has a clear, traceable journey behind it.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"process\"\u003e\n  \u003cp\u003e\n    This lot is \u003cstrong\u003efully washed\u003c\/strong\u003e, processed following the meticulous step-by-step protocol\n    that Eva Gotiti has built its reputation on.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Cherries are first cleaned to remove leaves and debris, then washed and pulped to separate\n    the fruit from the beans. Fermentation takes place in \u003cstrong\u003ewater tanks under controlled temperatures\u003c\/strong\u003e\n    to remove the mucilage, followed by a second wash before drying begins.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Beans are then moved to \u003cstrong\u003eraised drying beds\u003c\/strong\u003e, turned regularly throughout the day\n    and covered during the midday heat and at night to protect consistency.\n    The drying period runs between \u003cstrong\u003e10 and 14 days\u003c\/strong\u003e.\n    Once fully dried, the parchment is packed and stored for approximately\n    \u003cstrong\u003e20 days\u003c\/strong\u003e before shipping, each lot kept separately until cupped and assessed.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Grown at \u003cstrong\u003e2,000 to 2,100 meters\u003c\/strong\u003e, these are some of the highest-altitude coffees\n    we've worked with. That elevation, combined with the Gedeo Zone's cool nights and rich soils,\n    is a large part of what gives this lot its precision and clarity in the cup.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eFruity, structured, and built for espresso, without giving up any elegance.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    In the cup, Gotiti leads with \u003cstrong\u003ewhite peach\u003c\/strong\u003e: soft, aromatic, and gently sweet.\n    \u003cstrong\u003eCooked strawberry\u003c\/strong\u003e follows, warmer and more intense than fresh fruit,\n    with a depth that works beautifully under pressure.\n    \u003cstrong\u003eFig\u003c\/strong\u003e adds a quiet richness in the mid-palate, while \u003cstrong\u003erhubarb\u003c\/strong\u003e\n    brings a clean, precise acidity to the finish that keeps everything balanced and bright.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    As an espresso, expect a full body and a long, fruit-forward aftertaste.\n    As a long black or with a small amount of milk, the profile opens up even further.\n    A coffee that proves single-origin espresso doesn't have to choose between complexity and drinkability.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"recipes\"\u003e\n  \u003cp\u003e\n    Please note that our recipes are just guidelines of how we like to brew these coffees.\n    Grinders, water, and equipment are some of the variables that could change the end result.\n    Take these recipes as starting points, not absolute goals.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eEspresso:\u003c\/strong\u003e\u003cbr\u003e\n    We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.\u003cbr\u003e\n    We enjoy this coffee at \u003cstrong\u003e18g in, 42g out\u003c\/strong\u003e in about \u003cstrong\u003e28–30 seconds\u003c\/strong\u003e.\n    A slightly longer ratio helps highlight the fruit clarity and keeps the acidity in balance.\n  \u003c\/p\u003e\n  \u003cp\u003e\u003cem\u003eEnjoy the coffee!\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\n  \u003cstrong\u003eOrigin:\u003c\/strong\u003e Ethiopia, Gedeo Zone (Gotiti Kebele, Gedeb Wereda)\u003cbr\u003e\n  \u003cstrong\u003eStation:\u003c\/strong\u003e Eva Gotiti Wet Coffee Processing Station\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,000–2,100 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Heirloom (74110, 74112)\u003cbr\u003e\n  \u003cstrong\u003eCup Score:\u003c\/strong\u003e 87.25\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e White Peach – Cooked Strawberry – Fig – Rhubarb\u003cbr\u003e\n\u003c\/p\u003e\n\n\u003cscript\u003e\n  document.querySelectorAll('.coffee-tab').forEach(tab =\u003e {\n    tab.addEventListener('click', () =\u003e {\n      document.querySelectorAll('.coffee-tab').forEach(t =\u003e t.classList.remove('active'));\n      document.querySelectorAll('.coffee-tab-content').forEach(c =\u003e c.classList.remove('active'));\n      tab.classList.add('active');\n      document.getElementById(tab.dataset.tab).classList.add('active');\n    });\n  });\n\u003c\/script\u003e","brand":"Boo! 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