Ethiopia - Gotiti - Seasonal espresso
Origin: Ethiopia, Gedeo Zone (Gotiti Kebele, Gedeb Wereda)
Station: Eva Gotiti Wet Coffee Processing Station
Process: Washed
Altitude: 2,000–2,100 masl
Varietal: Heirloom (74110, 74112)
Tasting notes: White Peach – Cooked Strawberry – Fig – Rhubarb
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We roast every Monday and Thursday, and ship on Tuesday and Friday.
For an estimated shipping time, please check our FAQ. - We recommend letting the coffee rest for a minimum of one week after roasting date, with peak in flavors being around 3-4 weeks.
- A minimum of 4kg is required to place an order with our wholesale pricing.
The Story
A first for us, on two counts. This is our first Ethiopian coffee of the season, and our first seasonal espresso. Until now, our seasonal range has been built around filter brewing. But we've been wanting to offer something different: a single-origin coffee with enough structure and intensity to hold up in the cup under pressure, while keeping the kind of fruit-forward clarity that makes Ethiopian washed coffees so compelling. Gotiti is that coffee.
It comes from the Eva Gotiti Wet Coffee Processing Station, a washing facility established in 2022 in the Gedeb Wereda of the Gedeo Zone, a region that consistently produces some of Ethiopia's most refined washed lots. The station works with 868 smallholder farmers and their surrounding coffee gardens, processing between 500 and 600 tons of cherry per year across heirloom varieties including 74110 and 74112.
Beyond coffee, Eva Gotiti is invested in the community around it: providing seedlings to local farmers, financial support to those who need it most, and premium payments tied directly to the quality of each delivery. Traceability is taken seriously, every lot is recorded, processed, stored, and shipped separately, so the cup you brew has a clear, traceable journey behind it.
The process
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.
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.