Country: Ethiopia

Region: Gedeb, Gedeo Zone, Yirgacheffe

Farm: Banko Taratu Site

Process: Double Fermentation Washed

Variety: 74110, 74112

Elevation: 1900-2300 MASL

Roast: Light

Tasting notes: Orange Blossom, White Wine, Pomegranate

The people of Banko Taratu live in close-knit communities where coffee farming is a primary source of income. They have a profound respect for the land and employ traditional farming methods passed down through generations. Harvesting coffee is a communal effort, with families and neighbors coming together to pick the ripe cherries by hand. This meticulous process ensures that only the finest quality beans are selected.

The income generated from coffee sales supports education, healthcare, and other essential needs. As such, the success of the coffee harvest directly impacts the well-being of the entire community. Overall, for the people of Banko Taratu, coffee represents more than just a beverage or a commodity—it's a symbol of tradition, community, and prosperity.

Double fermentation is a specialized coffee processing method that enhances flavor complexity by utilizing two distinct fermentation stages. Ripe coffee cherries are handpicked to ensure quality, then Cherries are pulped to remove the outer skin. The beans, still coated in mucilage, are placed in fermentation tanks. This initial fermentation typically lasts 48 to 72 hours, breaking down the mucilage and influencing flavor. The washed beans undergo a second fermentation tank for another 12 to 24 hr. This stage can last several additional hours allowing for more complex and nuanced flavors to develop. Post-fermentation, beans are dried 12-15 days to reduce moisture, using raised beds.

The two fermentation stages allow for the development of rich, layered flavors, often resulting in fruity, floral, or vibrant profiles. Further the washing process helps highlight the coffee's inherent qualities, making it taste brighter and more refined.