Ethiopia

Banko Taratu

This coffee is radiant and expressive, showcasing the elegance of high-elevation Yirgacheffe. Flavor Notes: Orange blossom, white wine, pomegranate – floral, refined, and beautifully layered.

In the cup, delicate orange blossom aromatics rise immediately, followed by the crisp brightness of white wine acidity. Juicy pomegranate adds depth and vibrancy, creating a dynamic balance between florality and fruit. The double fermentation enhances clarity and structure, resulting in a coffee that feels both lifted and complex, with a clean, lingering finish. It’s an exceptional choice for pour-over, highlighting its sparkling acidity and nuanced sweetness.

Grown at 1900–2300 meters in the Gedeb district of Yirgacheffe, Banko Taratu is one of the highest-elevation coffee-growing areas in Ethiopia. This lot comes from more than 500 small family farms, where handpicked cherries are carefully selected and processed with meticulous attention. Coffee here is deeply woven into daily life — a source of connection, celebration, and livelihood for the community.

Using a specialized double fermentation washed process, the coffee undergoes an initial 48–72 hour fermentation after pulping, followed by a second 12–24 hour fermentation before being dried for 12–15 days on raised beds. This extended processing develops remarkable clarity, florality, and fruit complexity while preserving the coffee’s vibrant character.