ETHIOPIA • GOTITI STATION

POSSIBLY MAYBE

ETHIOPIA • GOTITI STATION

FLAVOR PROFILE

Minneola Orange

Hibiscus Tea

Lemon Square

Body: Silky

Acidity: Sparkling

Sweetness: Citrus

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BEANOLOGY

Origin: Gedeb, Gedeo, Yirgacheffe — Ethiopia

Producers: Smallholder Producers

Washing Station: Gotiti Station

Genealogy: Local Landraces

Elevation: 2000–2010 Meters

Process: Fully Washed

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BEANOGRAPHY

Possibly Maybe has always made room for coffees that challenge expectations. This edition does so not through an aggressively experimental process, but through the return of a beautifully structured washed Ethiopian profile.

The cup opens with fragrant jasmine before moving into Minneola orange and a broad range of sparkling citrus. Hibiscus tea gives the coffee a floral, gently tart quality, while bergamot adds warmth and aromatic depth.

As the coffee cools, Rainier cherry and white grape juice begin to appear. Lemon-square sweetness carries the finish, bringing together bright citrus, soft pastry richness, and a clean, tea-like structure.

There is something both classic and surprising about this coffee. Its florals and citrus recall the washed Ethiopian coffees that helped define a generation of specialty coffee, yet the cup still feels vivid and immediate.

It is elegant without being restrained, complex without becoming difficult, and full of the small changes that make a slower cup so rewarding.

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ORIGIN

Gedeb, Gedeo, Yirgacheffe — Ethiopia

This coffee comes from smallholder producers in Gedeb, within the Gedeo area of Ethiopia’s celebrated Yirgacheffe coffee-growing landscape.

The coffee is grown at elevations between 2000 and 2010 metres. At these heights, cherries mature gradually, giving sugars, acids, and aromatics more time to develop before harvest.

The lot is composed of local landraces—coffee populations that have developed within Ethiopia’s diverse growing environments over generations. Rather than referring to one standardized commercial variety, the term recognizes the extraordinary genetic diversity found across Ethiopian coffee communities.

That combination of high elevation, local landraces, and careful washed processing contributes to the floral aromatics, structured citrus acidity, and tea-like clarity found in this lot.

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PROCESSING METHOD

Fully Washed

In a fully washed process, ripe coffee cherries are delivered to the washing station, sorted, and depulped so the outer skin and much of the fruit are removed.

The coffee then ferments so the remaining mucilage can break down before the seeds are washed clean and carefully dried.

Removing the fruit relatively early reduces the influence of prolonged cherry contact. This allows the coffee’s local varieties, growing conditions, and inherent structure to appear more directly in the cup.

For this Gotiti lot, washed processing preserves the separation between jasmine, bergamot, Minneola orange, hibiscus tea, white grape, Rainier cherry, and lemon-square sweetness. The finish remains articulate and sparkling rather than heavy or overtly fermented.

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PRODUCER SPOTLIGHT

Gotiti Station

Eva Network

In Ethiopia, a washing station is a central processing site where neighbouring smallholder producers deliver freshly harvested coffee cherries.

Many farmers cultivate coffee on relatively small plots and do not operate individual wet mills. A washing station therefore becomes a critical meeting point between farm and export: receiving cherries, maintaining lot records, sorting for quality, and overseeing fermentation, washing, and drying.

Gotiti Station is part of the Eva network. The station records information including the supplier’s name, the original growing location, and the quantity delivered, then maintains those records as the coffee moves through processing.

That documentation helps preserve traceability within a system where one finished lot may represent the work of many smallholder families.

The quality of this coffee is therefore both individual and collective: rooted in the work of the producers who grew and selected the cherries, and shaped by the disciplined processing and recordkeeping carried out at Gotiti Station.

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WHOLE BEAN

To preserve freshness and allow you to grind specifically for your preferred brewing method, every Phoenix Coffee offering is packaged and shipped as whole bean.

Grinding immediately before brewing helps preserve the aromatics, sweetness, and flavour complexity that begin to diminish once coffee is ground.

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“Legendary Things Arise from Fire!”™ — Phoenix Coffee Company Inc.

« De la braise naît le légendaire! »™ — Phoenix Coffee Company Inc.

SHIPPING

To preserve freshness and ensure timely delivery, in-stock coffee orders are shipped the same day or by the next business day. Most orders are added to the current week’s roast cycle and dispatched as soon as the freshly roasted beans are ready.

EXPÉDITION

Afin de préserver la fraîcheur et d’assurer une livraison rapide, les commandes de café en stock sont expédiées le jour même ou au plus tard le jour ouvrable suivant. La plupart des commandes sont ajoutées au cycle de torréfaction de la semaine en cours et expédiées dès que les grains fraîchement torréfiés sont prêts.

PICK-UP ORDERS

For pickup orders, please wait until you receive your confirmation email before heading to the pickup location.

COMMANDES À RAMASSER

Pour les commandes à ramasser, veuillez attendre de recevoir votre courriel de confirmation avant de vous rendre au point de ramassage.