Banko Taratu

Notes Clementine, Nectarine, Wildflower Honey Region Gedeb, Gedeo, Ethiopia Varieties Ethiopian Landraces Elevation 1900-2300 MASL Process Washed The harvests of over 500 smallholder farmers in the community of Banko Taratu contributed to the making of this lot, producing a remarkable coffee with pronounced citrus and stone fruit flavors, delicate sweetness and soft, floral undertones. Processing undoubtedly factored in to this coffee’s profile, as it underwent a method referred to as ‘double fermentation’ whereby ripe fruit is pulped to remove the outer skin and then placed in tanks for 48 to 72 hours. During this stage, fermentation breaks down the fruit layer surrounding the coffee seeds, which are subsequently rinsed clean. This freshly washed coffee is then transferred to another tank to soak in clean water for an additional 12 to 24 hours before being dried on raised beds for 12 to15 days.  The facility, or washing station, that prepared this coff