Ethiopia Banko Gotiti

In Ethiopia, large coffee estates are uncommon; coffee has long been collected from the wild or nurtured in smallholder gardens, with about 95% grown on plots around two hectares, ranging from forest stands to family-managed farms. At Banko Gotiti, over 650 local farmers bring freshly picked cherries for processing. After weighing and initial payment, cherries are sorted and fermented for 36 to 48 hours (depending on weather), aiding separation of fruit from seed. The beans are then washed, sorted by density, and dried on raised beds for 12 to 15 days. During drying, the parchment is frequently turned for even results and covered at midday and overnight to protect from heat and moisture.