Gotiti-Farm in Gedeb, Yirgacheffe
The story of this coffee begins in 1934, when a woman named Muluemebet Emiru becomes Africa's first female pilot (see story for more). The coffee of her grandson's export company comes from the Gotiti village (Ethiopian: Kebele) of the famous Yirgacheffe region in southwestern Ethiopia. It is grown at an altitude of between 1950 and 2000 meters by small farmers who then take their harvest to the washing stations in Halo Beriti and Udeye Kebeles in Gedeb (Yirgacheffe) for further processing. It is a naturally processed coffee that is dried on African Beds for several weeks in the sun.
100% Arabica
Dried processing
The Heirloom Variety is a collective term for rare varieties from Ethiopia that have not yet been identified or clearly named due to their genetic diversity. The reason: There are between six and ten thousand coffee varieties in Ethiopia – so every village in Ethiopia could have its own variety.
Brew Guide
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Our first release from Gotiti Farm is here and we are very excited about this exciting lot from Ethiopia. The farm consists of several small farmers who grow their coffees organically. Consisting of the Heirloom variety mentioned above, this lot is captivating in its complexity with notes of raspberry, melon and vanilla. You can expect complex aromas and an intensely structured cup – just typical Ethiopia.
In 1934, a woman named Muluemebet Emiru became Africa's first female pilot. For her bravery, the Ethiopian was rewarded by Emperor Haile Selassie: she was given lush farmland with wild coffee trees in the Harar and Sidamo regions. With the help of her family, she developed the farmland of Harar into a private coffee plantation.
Since those early days, the family developed a deep connection to the country and so it is not surprising that this connection is still continued today - decades later - by their grandson Aman. He is the founder of a production and export company for Ethiopian coffee: Metad.
Social engagement
Gotiti (part of Metad) is a forward-looking farm with a holistic approach that extends from its farming practices to its workers, for whom housing and medical care are provided. In addition, Metad invests part of its profits in initiatives to build primary schools, hospitals and wells as a source of drinking water.
Tasting Notes
  • Taste at hot temperature: Bergamot, Wildberry
  • Taste at medium temperature: Dark plum, Cream
  • Taste when cooled: Vanilla, Cardamom
  • Aftertaste: Short
  • Aroma: Wildberry, Dark plum, Vanilla
  • Texture: Silky
  • Body: Medium-High
  • Sweetness: Medium High
Freezing Date
10-19 Days after Roast Date
  • Smallholder farm coffee from Ethiopia
  • Dried preparation
  • Choose between 250g, 500g or 1kg ground or beans
  • Flavour profile: Wildberry, Plums, Vanilla
  • 100% Arabica – gently roasted by hand
  • Delivery by DHL, climate neutral with GO GREEN
  • If you select pick-up on site, pick-up is possible from 2 p.m. onwards after confirmation by e-mail
Sustainable cultivation and quality awareness
Similar to wine, the origin, cultivation and careful harvesting also form the basis for a speciality coffee. For our coffees, we use only ripe and hand-picked 100% Arabica coffee beans, because the elaborate harvest by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in a nature-friendly way. This preserves the biodiversity in the growing region. The coffee cherries can ripen slowly at cool altitudes with nourishing and fertile soil conditions. The coffee plants have more time to develop their characteristic and fruity aromas under these optimal climatic conditions near the equator.
Freshly roasted by hand
All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavours can fully develop without creating undesirable acids. For a distinctive body and a versatile taste profile in the cup, we want to emphasise and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is to exploit the full potential of the green coffee through our roasting process and to highlight the valuable work of the producers in the growing countries. These are our quality principles – from source to the final cup.
  • 20g ground
  • 300 ml filtered water at 92° C
  • Blooming for 30 seconds with 50g
  • Then brew according to recipe (60g – 60g – 60g – 60g – 60g) – always wait until the water has completely run through each time
  • Total brewing time / technique: 60g – 60g – 60g – 60g – 60g
  • Total brewing time: 3:40 minutes

You can read a complete general brew guide here on our blog. Use the key brewing information above.

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Service & Beratung
Gerne beraten wir Dich auch telefonisch rund um unsere Kaffees, Schulungen und Produkte.
Für ein Beratungsgespräch vor Ort bitten wir Dich, einen Termin mit uns zu vereinbaren.
+49 30 4050 1650
Telefonzeiten Montag - Freitag (10:00 - 18-00 Uhr)
Service & Support
We're happy to advise you by phone about our coffees, trainings and products.
For an on-site consultation, we ask you to make an appointment with us.
+49 30 4050 1650
Phone Hours Monday - Friday (10:00 am - 6:00 pm)

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