{"title":"Origin Archetypes","description":"\u003cp\u003eSometimes the origin is the most dominant characteristic in a coffee. These beans are great examples of their home, why geography and climate matter.\u003c\/p\u003e","products":[{"product_id":"ethiopia-banko-gotiti-washed","title":"Ethiopia Banko Gotiti, Washed","description":"\u003cp class=\"p2\"\u003e\u003cspan\u003eA beautiful washed Ethiopian from a world renowned organic co-op. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan\u003eThis coffee reflects the mixed varieties, and their complex flavours, that are the hallmark of the genetic diversity within the birthplace of coffee. The clean finish is a result of the incredibly laborious sorting of the incoming lots of coffee, and washed processing by true experts.\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003e+ Broader Context\u003c\/strong\u003e \u003c\/summary\u003e\n\u003cp class=\"p2\"\u003e\u003cspan\u003e\u003cbr\u003eEthiopia and Yemen are the birthplaces of coffee. In Ethiopia there are over 1.1 million smallholder coffee farmers, delivering cherries to local washing stations. In the region where coffee is growing, most people dry, roast, and brew their coffee themselves. As a country, Ethiopia consumes over 40% of their production, compared to Kenya where they keep less than 5% of all the coffee produced in the country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a grade 1 washed coffee from Banko Gotiti wetmill in Kochere district, in the Yirgacheffe coffee region. The mill, managed by Alemu Bukato, processes cherries from around 650 local farmers.\u003c\/p\u003e\n\u003cp\u003eGotiti kebele (village) is in Kochere district, near Yirgacheffe in the ‘Southern Nations, Nationalities \u0026amp; Peoples’ (SNNP) region of Ethiopia. Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but beautifully refined cup, characterised by strong citric acidity, sweet chocolate and floral\/herbal notes of lavender, jasmine, bergamot and thyme.\u003c\/p\u003e\n\u003cp\u003eRipe cherries are delivered to the wet-mill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 - 15 days (until the ideal moisture level has been reached). In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry- milling, grading, intensive sorting and handpicking, before being bagged in GrainPro for export.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis was the first coffee we bought from our very old friends at Covoya, whose work in Africa especially has inspired many of the standards which we hope to hold ourselves to. They have bought from Banko Gotiti every season for many years and the coffees high cupping scores are a testament to the excellence of its processing regimen and the hard work of the farming community supplying the mill.\u003c\/p\u003e\n\u003cp\u003eWith that level of consistency we are glad to have this coffee again this year, it’s the first coffee we have had for a following season and expect more to come. Our aim for Ithaka is to build a sustainable business, this manifests itself in many ways. One of which is purchasing year on year from the same producers, allowing our importers and producers to invest in the land and people behind the product The proof is in the cup.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003e+ Roast \u0026amp; Brewing Information\u003c\/strong\u003e \u003c\/summary\u003e\n\u003cp class=\"p2\"\u003e \u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThis is a light roast coffee, and we’re really happy with how it's performing as filter but it can be a really interesting espresso too, berry like, light and silky in texture, with great sweetness. This will be a little lost in a latte though!\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan\u003eEspresso 19:42g 28s\u003cbr\u003eFilter 15: \u003c\/span\u003e\u003cspan\u003e 3:30s\u003cbr\u003e\u003cbr\u003eWe're finding best flavour and consistency around 21 days after roast, though fresher can still be delicious, just a little more work!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"My Store","offers":[{"title":"250g \/ Whole Bean","offer_id":56023020503375,"sku":"BG(ETH)-250-WB","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Fine","offer_id":58654730551631,"sku":"BG(ETH)-250-FN","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Medium","offer_id":58654730584399,"sku":"BG(ETH)-250-MD","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Coarse","offer_id":58654730617167,"sku":"BG(ETH)-250-CR","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":56023020536143,"sku":"BG(ETH)-1000-WB","price":68.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Fine","offer_id":58654730649935,"sku":"BG(ETH)-1000-FN","price":68.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Medium","offer_id":58654730682703,"sku":"BG(ETH)-1000-MD","price":68.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Coarse","offer_id":58654730715471,"sku":"BG(ETH)-1000-CR","price":68.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0929\/6953\/3775\/files\/banko_sq.jpg?v=1788427854"},{"product_id":"rwanda-sholi-washed","title":"Rwanda Sholi,  Bourbon, Washed","description":"\u003cdiv data-olk-copy-source=\"MessageBody\"\u003e\n\u003cp\u003eA rich, balanced cup delivering the classic red fruit acidity, sweetness, and dark chocolate finish created through the pairing of Red Bourbon and the fully washed process, this coffee is a reminder of the beauty and potential of specialty coffee to combine exceptional quality with meaningful, life-changing impact.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMore than almost anywhere else in coffee, Rwanda demonstrates how intentional quality-focused production can transform rural economies, strengthen communities, and create sustainable futures through agriculture. This coffee feels emblematic of that journey: precise, elegant, structured, and deeply human.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eOrigin \u0026amp; Producers\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eRwandan coffee is one of the greatest demonstrations of how specialty coffee can work, with intentional, progressive year-on-year improvements in quality leading to higher values and financial returns for rural economies and networks of primarily female producers working together in self-organised co-operative structures. If sustainability combines economic, social, and environmental factors — and the ability to develop production in harmony with all three — it is difficult to imagine a better example.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhilst coffee began in Rwanda as an entirely volume-based business under Belgian colonial rule, with forced labour and other exploitative conditions, the industry collapsed during the economic pressures of the 1980s, which were also a catalyst for the 1994 Genocide. As part of the reconciliation and rebuilding that followed, coffee — already understood by much of the rural population — was chosen as a vehicle to rebuild smallholder economic activity, create jobs and export income, and foster meaningful communal working relationships through mill structures supporting both society and financial stability.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWith international support and a long-term focus on embracing quality rather than quantity, Rwanda developed a coffee industry now regarded as one of the world’s most positive examples of specialty coffee’s potential.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUnlike many East African countries, Rwanda has no large estates. Most coffee is grown by approximately 400,000 smallholder farmers and their families, many farming less than a quarter hectare each. This small-scale structure means lots are typically consolidated through mills or co-operatives, where community and shared infrastructure become essential.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis lot comes from members of the Kundwa Women Coffee group, a female-only producer association operating within the Abateraninkunga Ba Sholi co-operative.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLocated in central Rwanda, Sholi was established in 2008 by 30 women seeking to invigorate the local economy through coffee. Initially, coffee played only a small role due to the lack of local processing infrastructure, but as membership expanded the co-operative invested in its own washing station, opening in 2014.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“Abateraninkunga” translates from Kinyarwanda as “mutual assistance,” reflecting the values underpinning the co-operative’s growth. Today, over 600 producers contribute coffee grown between 1,800 and 2,000masl. Alongside Fair Trade certification and Cup of Excellence recognition, the co-operative has invested heavily in local infrastructure including healthcare, water access, and community spaces available to both members and non-members alike.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eVariety \u0026amp; Processing\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWhilst initially introduced to Rwanda by German and Belgian colonists in the early 1900s, Bourbon’s prevalence today is largely due to its suitability for Rwanda’s altitude, rainfall, and volcanic soils, alongside the country’s intentional shift toward quality-focused production systems after the 1994 Genocide. Recognising that Rwanda’s geography would never allow it to compete as a volume producer, many rebuilding initiatives instead focused on producing exceptional quality coffees capable of generating greater long-term value. Today, Red Bourbon accounts for roughly 95% of Rwanda’s coffee production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a fully washed lot, a process traditionally reserved for the highest quality selections from each producer group. Farmers deliver hand-picked cherries to the co-operatively owned washing station, where they are sorted both manually and by floatation to remove underdeveloped cherries before being de-pulped and wet fermented for 15–18 hours, typically overnight.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFollowing fermentation, the coffee is washed clean and graded by density through long washing channels. Denser, higher-quality beans are separated for premium lots such as this before being moved to shaded pre-drying tables and finally raised beds, where they dry slowly over 14–21 days depending on weather conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis careful process highlights the acidity, clarity, and sweetness typical of Bourbon, whilst preserving the structure and elegance that define classic washed Rwandan coffees. The result is a cup that feels vibrant and articulate without losing warmth or depth.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe’re especially excited to offer this coffee alongside a natural processed lot from the same producer group, allowing a rare opportunity to explore how processing alone can dramatically reshape flavour and texture from the same terroir and variety.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eOur Connection\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eI had the great honour of attending AFCA in Kigali in 2019, running barista workshops with champions from across Africa whilst spending time with Maxime and the team from Covoya, who sourced this coffee and have worked with Sholi for many years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDuring that trip I visited several mills, including Sholi itself, and witnessed first-hand the extraordinary optimism, professionalism, and ambition driving Rwanda’s coffee sector forward. Coffee here feels deeply connected to community, not simply as an export product, but as a mechanism for rebuilding livelihoods, relationships, and long-term possibility.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eExporters are often simplistically described as “middle-men,” but in reality they provide the financing, logistics, quality support, and long-term relationships that allow coffees like these to travel across the world. Watching the Covoya team reinforce their relationships at their annual 'Producers Awards' at the event was one of the most moving experiences of my time in coffee. Following some welcoming demonstrations of traditional dances, producers from all across Covoyas multi-generation Africa projects mingled, shared stories, and were celebrated by each\u0026amp;nbsp;other. Whilst I'm often cynical about market forces and the dynamics between 'business' and 'sustainability' the power and value of meaningful work, pride, dignity and hope were displayed with true honesty and passion.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Ithaka","offers":[{"title":"250g \/ Whole Bean","offer_id":57810836586831,"sku":"SHW(RW)-250-WB","price":14.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Fine","offer_id":58357403910479,"sku":"SHW(RW)-250-FN","price":14.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Medium","offer_id":58357403943247,"sku":"SHW(RW)-250-MD","price":14.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Coarse","offer_id":58357403976015,"sku":"SHW(RW)-250-CR","price":14.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":57810836619599,"sku":"SHW(RW)-1000-WB","price":48.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Fine","offer_id":58357404008783,"sku":"SHW(RW)-1000-FN","price":48.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Medium","offer_id":58357404041551,"sku":"SHW(RW)-1000-MD","price":48.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Coarse","offer_id":58357404074319,"sku":"SHW(RW)-1000-CR","price":48.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0929\/6953\/3775\/files\/Artboard_65_copy_4_3x_9cbc51af-bc1d-4030-ad03-0e8f5e5c6e6e.png?v=1781699066"}],"url":"https:\/\/ithaka.coffee\/collections\/origin-architypes.oembed","provider":"Ithaka","version":"1.0","type":"link"}