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Banko Taratu | Single Origin

Banko Taratu | Single Origin

Regular price $22.00
Regular price Sale price $22.00
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Grind style
Size

Floral, Kiwi, Apricot, Nectar

Origin | Gadeb, Yirgacheffe, Ethiopia

Variety | Indigenous Heirloom Landrace

Process | Extended Fermentation Washed

Elevation | 1900-2300 masl

Producer | 300 Small Farm Holders

Roast | Light


Gedeb Banko Taratu, is located in the southern part of Ethiopia Yirgacheffe Gedeb District within the Gedio zone and is one of the highest elevated coffee-growing areas in Ethiopia with a pick altitude of 1900- 2300 meters above sea level, where this coffee is grown and prepared. The annual rainfall is between 1200mm-1599mm.

The harvest period is between October - January. The variety of this coffee is Indigenous heirloom. The coffee is named after the town itself. In Banko Taratu coffee is grown near the farmers' home gardens and is mainly grown on a small plot of land, where coffee is grown from large trees near homes. The coffee has a low overlap of 1000-1800 trees per hectare. Coffee is one of the very important things for the Banko Taratu community and it’s a home for many coffee farmers’ families. These areas are some of the most popular and well-known growing regions in the coffee world. Handpicking is the only method of coffee processing throughout the harvest time, and it is done by farmers and their respective family members. Coffee cherries from over 300 family-owned farmlands in Banko Taratu are received at local processing sites.

After conducting the harvesting stage, the washing process is carried out using a washing machine (pulp machine) that uses water to physically brush the skin off of fresh cherries. The coffee beans are next steeped in fresh spring water for 24 to 48 hours, depending on the weather conditions, to eliminate any remnants of sugar coating around the cherries (mucilage). The parchment is carefully channel washed when fermentation is complete. The coffee is next shade-dried for a few days until it reaches 30 percent moisture content, then sun-dried to 11 percent moisture content on raised African beds. In this technique, the coffee is dried for two weeks, then the well-dried coffee will be transported to Addis Ababa (capital city of Ethiopia) to conduct the next stages where the coffee gets milled and exported from Ethiopia. 

This is another beautiful and clean coffee, with a classic washed Ethiopian flavor profile, that is primarily floral with sweet and juicy fruit notes.

Cupping notes: floral, kiwi, apricot, nectar.

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