Coffee Reviews

Wildgoose Coffee Roasters - Ethiopia Banko Gutiti

Coffee Origin:
Ethiopia, Yirgacheffe

Coffee Species:

Coffee Varietal:

Coffee Elevation
1,900 - 2,100 m

Coffee Farm/ Producers

Coffee Roasting Date, Roaster
Wild Goose Coffee Roasters - 1/20/2016

Coffee Processing



The beans have the fragrance of sour cream, magnolia, sandalwood, cashew, cherry blossom, dried Fuyu persimmon, dutch process cocoa powder, dried apricot, leather, iodine, dried shiitake mushroom, and grilled lemon 

The grounds have the fragrance of chamomile, saddle wood, hibiscus pollen, dried apricot, cashew, Oro Blanco grapefruit pith, brown sugar, sour cream, leather, bittersweet chocolate, white grapefruit, licorice root, white sage, black cardamom, and Paquin chile



The aroma of this coffee is of dried apricot, cashew, grilled lemon, dried Fuyu persimmon, licorice root, sour cream, soil, black cardamom, date paste, molé sauce, and baked black apple

This is a medium body coffee that is syrupy and creamy with a sticky coating through out

This is a medium - high acidity coffee that has a mild juicy note that is forward tapering to a dry and lingering back note


The flavors of this coffee are of licorice root, white cranberry, black cardamom, soil, dried apricot, dried shiitake mushroom, red gooseberry, marionberry, bing cherry, and bittersweet chocolate, 

As it cools a deep cream note develops along with a blood orange note and the licorice root is more developed


The aroma of the cup is of licorice root, black cardamom, Fuyu persimmon, white sage, cashew, Paquin chile, oak, red bean paste, and dark chocolate

The acidity is still medium with a well structured juicy component but there is now a delicate spice note that is the back

This is a full body coffee that is rich and creamy with a smooth texture  

The flavors of the cup are of oak, black cardamom, sandalwood, bakers chocolate, red bean paste, clove stem, summer savory, buddhas hand, Paquin chile, and almond milk

I recommend using the Gino to bring a better body to this coffee and if you are wanting the acidity to be less as prominent.


The aroma of the cup is very subtle of soil, lilac, clove stem and turmeric

The acidity is high with a bright and astringent juicy note The body is really heavy with a creamy and smooth texture that that quickly dissipates to a dry chalky note

The flavors of the cup are of tobacco, soil, white sage, wheat germ, red grapefruit, smoked paprika, and oak

I do not recomend this coffee on this ever, it done nothing to help the coffee