"Upon grounding , it reveals a rich aroma of yellow lemon, yuzu, bergamot, peach, and sweet floral notes. On the palate, a sweet-tart combination of honey lemon juice, golden yuzu tea, and peach Calpis unfolds with a smooth mouthfeel, followed by refreshing jasmine florals and a light hint of lychee. The flavor is delicate and refined."

Banko Taratu is a small village and washing station located in the Gedeb area of Yirgacheffe, one of Ethiopia’s most celebrated coffee-producing regions. Coffee here is grown by hundreds of smallholder farmers who cultivate heirloom varieties in traditional garden systems.

Coffee in Banko Taratu is deeply woven into daily life and local culture. Farmers tend small plots near their homes, often intercropping coffee with shade trees and food crops. These practices support soil health, biodiversity, and long-term sustainability. Through cooperative processing and partnerships with quality-focused exporters, producers in Banko Taratu are able to access specialty markets that reward meticulous farming and processing with premium pricing.

The Banko Taratu area sits at an altitude of approximately 1,900–2,300 meters above sea level, among the highest coffee-growing elevations in Ethiopia. Cool temperatures, abundant rainfall, and mineral-rich volcanic soils slow cherry maturation, increasing sugar development and preserving acidity.

This lot is composed primarily of Ethiopian Heirloom landraces, including selections commonly identified as 74110 and 74112. These varieties are known for their expressive florality, citrus-driven acidity, and delicate sweetness. When grown at high elevation and carefully processed, they consistently deliver clarity and complexity without heaviness.

Cherries are selectively handpicked at peak ripeness by smallholder farmers and delivered to the Banko Taratu washing station. After pulping, the coffee undergoes a traditional washed process, often incorporating extended or double fermentation to enhance clarity and aromatic definition. Fermentation typically occurs in water-filled tanks for 48–72 hours, followed by a secondary short fermentation after washing. The parchment is then dried slowly on raised African beds for approximately 12–15 days, until moisture levels stabilise around 10–11%. After drying, the coffee is rested, dry-milled, density-sorted, and hand-cleaned before export to preserve uniformity and cup cleanliness.

Variety : 74110 & 74112
Altitude : 2000 masl
Process : Washed
Origin : Gedeb, Yirgacheffe