Banko Gotiti

Tracon Trading is a respected, family-owned Ethiopian exporter known among Cup of Excellence members worldwide.

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A vibrant and thoughtful expression of Ethiopian craftsmanship.

Tracon Trading is a family-owned Ethiopian exporter renowned among Cup of Excellence judges worldwide, celebrated for consistently delivering exceptional, vibrant coffees. Since 2021, Tracon has placed multiple coffees in Ethiopia’s top 20 out of nearly 1,850 entries, cementing its reputation for quality and innovation. With 30 washing stations and a modern milling facility in Addis Ababa, Tracon combines experimental processing with deep community investment and forward-thinking prebook models, empowering local farmers while ensuring exceptional quality from seed to cup.

A vibrant and thoughtful expression of Ethiopian craftsmanship.

Tracon Trading is a family-owned Ethiopian exporter renowned among Cup of Excellence judges worldwide, celebrated for consistently delivering exceptional, vibrant coffees. Since 2021, Tracon has placed multiple coffees in Ethiopia’s top 20 out of nearly 1,850 entries, cementing its reputation for quality and innovation. With 30 washing stations and a modern milling facility in Addis Ababa, Tracon combines experimental processing with deep community investment and forward-thinking prebook models, empowering local farmers while ensuring exceptional quality from seed to cup.

A vibrant and thoughtful expression of Ethiopian craftsmanship.

Tracon Trading is a family-owned Ethiopian exporter renowned among Cup of Excellence judges worldwide, celebrated for consistently delivering exceptional, vibrant coffees. Since 2021, Tracon has placed multiple coffees in Ethiopia’s top 20 out of nearly 1,850 entries, cementing its reputation for quality and innovation. With 30 washing stations and a modern milling facility in Addis Ababa, Tracon combines experimental processing with deep community investment and forward-thinking prebook models, empowering local farmers while ensuring exceptional quality from seed to cup.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Inside the Cup

"Typically, we would not gravitate towards a coffee with such heavy post harvest processing however, this coffee to us an exception to that preference. Knowing this coffee is coming from Tracon and the Banko Gotiti washing station, processed with the utmost care and precision, we are really thrilled to share this coffee with you and the result of that hard work. This coffee's complexity is really wide ranging and exciting to taste as a filter coffee and a wild espresso. This coffee because of the natural processing and anaerobic fermentation with lactic bacteria, creates a cup that is wildly tropical, with vibrantly complex acidity reminding us of everything from passionfruit to blood orange, grapefruit, guava, pineapple, and florals like orange blossom. We can't wait for you to try it as well, especailly 2+ weeks post roast this coffee starts to develop the fullest complexity and balance."

—Matt Patch, Coffee Director + Certified Q Grader

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