At Artisan Roast, we’re always excited by coffees that invite deeper exploration—not just through their flavour, but through how they’re made. That’s exactly the case with our two new releases from Banko Gotiti, a smallholder-run cooperative in southern Ethiopia. These two lots come from the same place, grown by the same producers, and yet they offer two very different experiences in the cup. The reason? Processing.

A Word from Gustavo

To bring this to life, we’ve put together a short video with Gustavo sharing his take on these two coffees—what makes them different, and why they’re such a special pair to roast and drink. You’ll find it on our site and social media, and we highly recommend giving it a watch while sipping.

In this post, we take a closer look at the washed and natural process versions of Banko Gotiti, and why having both is such a rare and exciting opportunity. We also share a short video from Gustavo, who offers his own insight into what makes these coffees so compelling.

A Shared Origin

Both coffees come from the town of Banko Gotiti, located in Gedeb, a high-altitude region at the southern edge of Yirgacheffe. This area is renowned for producing some of the most aromatic and complex coffees in the world. The producers are smallholders, farming just a few hectares each, and delivering their cherries to the local washing station.

What makes this pair so fascinating is that these beans—same variety, same altitude, same terroir—are split and processed using two different methods: one washed, the other natural.

The Washed Process: Clarity and Elegance

The washed (or wet) process involves removing the outer fruit from the cherry before drying. This highlights the coffee’s acidity and clarity.

In the cup, the Banko Gotiti Washed offers:

• Bright, clear flavours

• Notes of jasmine, roasted cacao nibs, honeyed mango, and spearmint

• A clean, crisp structure and silky mouthfeel

This coffee is perfect for those who love floral, tea-like profiles and a sense of precision in the cup. It really shines through in filter methods like V60 or Chemex.

The Natural Process: Sweetness and Fruit Depth

In the natural (or dry) process, the whole cherry is dried intact, allowing sugars and fruit compounds to infuse the bean. The result is a more fruit-forward, sometimes funkier profile.

The Banko Gotiti Natural brings:

• Rich, jammy fruit notes

• Flavours of blackberry, orange blossom, vanilla, and tropical fruit

• A velvety body and juicy citrus acidity

This is the cup for those who enjoy a bolder, sweeter experience—ideal for French press, espresso, or anyone who loves fruit-forward naturals.

Why This Matters

Having both versions of Banko Gotiti allows us to offer a kind of coffee tasting lab—a rare chance to compare how processing alone can shape the final cup. It’s a reminder that every decision made after harvest has a dramatic impact on flavour, and that craft and technique matter just as much as origin.

Try Both & Taste the Difference

We’ve roasted both coffees with filter and espresso drinkers in mind. Whether you prefer a floral, bright profile or something deeper and more fruit-driven, these two coffees let you explore Ethiopia’s potential from two beautiful angles.

Try them side by side, share them with a friend, or compare notes with your favourite brewing method—we think you’ll be just as excited as we are.