The Eva Gotiti Wet Coffee Processing Station is a relatively new but promising facility located in southern Ethiopia, in the Gedeo Zone, Gedeb Wereda, within Gotiti Kebele. Established in 2022, the station sits on a two-hectare plot and has quickly positioned itself as a forward-thinking player in the region’s coffee scene. From the start, the team behind Eva Gotiti has had long-term ambitions and plans are already in motion to expand the site, introduce underground water sourcing, install solar tunnels and artificial dryers, and develop more advanced infrastructure to support growth.
The station works with 868 smallholder farmers, processing an impressive 500–600 tons of cherry annually. These cherries are cultivated in small coffee gardens in the surrounding area and represent local Ethiopian varieties such as 74110, 74112, 7454, and 7440 - all of which are selections from Ethiopia’s incredibly diverse Heirloom family.
Like many wet mills in the region, Eva Gotiti specializes in washed processing, executed with care and attention to detail. First, cherries are sieved to remove leaves, stones, and other debris, then washed and pulped to remove the fruit. Fermentation takes place in water tanks under controlled conditions to remove the remaining mucilage. After a second washing, the beans are dried in parchment form on raised beds. Throughout the process, strict quality control is maintained, with monitoring of temperature, bean size, color, and odor to ensure uniformity.
One of the strengths of this station is its commitment to traceability and sustainability. Each lot is carefully recorded, tracked, and stored separately to preserve transparency from the farm to export. The station also takes its environmental and social responsibilities seriously supporting local farmers with free coffee seedlings, financial assistance, and premium payments based on the quality and quantity of cherry delivered.
The varieties in this lot - 74110, 74112, 7454, and others - are all selected cultivars from Ethiopia’s Heirloom genetics, a term that refers to the incredible genetic diversity of coffee in this origin. In Ethiopia, it’s common for coffees from dozens or even hundreds of small farms to be combined into one lot, each farm contributing a unique expression shaped by variety, soil, and altitude.
Eva Gotiti may be a young station, but its dedication to quality, traceability, and community impact is already making it one to watch in the world of Ethiopian specialty coffee.
