Landrace
Double Soak Washed
Banko Taratu

Tastes Like: Honeysuckle, Mandarin, Peach

Origin: Banko Taratu, Gedeb, Gedeo Zone, Yirgacheffe, Ethiopia

Variety: 74110, 74112

Producer: Smallholder producers of Banko Taratu

Elevation: 1,900–2,300 MASL

Process:  Double Fermentation Washed

Cup Profile

This washed Ethiopia from Banko Taratu has a clear, high-toned profile built around honeysuckle aromatics, mandarin-like citrus, and ripe peach sweetness. The double fermentation washed process supports a clean structure while adding layered fruit expression, a silky texture, and a bright, refined finish.

About Banko Taratu

Banko Taratu is located in the Gedeb District of Ethiopia’s Gedeo Zone, within the broader Yirgacheffe coffee-growing area. The coffee is grown at 1,900–2,300 meters above sea level, an elevation range that supports slower cherry maturation and contributes to the clarity, floral character, and structured acidity commonly associated with high-grown washed coffees from this region.

This lot is built from cherries sourced from more than 500 family-owned farms in Banko Taratu. Coffee farming is a primary livelihood for the community, with ripe cherries handpicked during harvest and delivered for centralized processing. The processing site is supported by a team of 130 employees, with cherries sorted, fermented, washed, dried on raised beds, and later dry-milled in the Kaliti area of Addis Ababa before export preparation.

Variety

74110 and 74112 are Ethiopian JARC selections commonly grouped with locally selected Ethiopian varieties. Both were selected from Ethiopia’s native coffee genetic material, with emphasis on coffee berry disease resistance, yield potential, and suitability to specific growing environments. In the cup, these varieties are often valued for the kind of floral, citrus, and stone-fruit clarity that works especially well in high-elevation washed lots, though the final profile is shaped just as much by terroir, harvest selection, fermentation, and drying.

Processing

This coffee is processed as a double fermentation washed lot. After ripe cherries are handpicked, they are pulped to remove the outer skin, leaving the parchment coffee coated in mucilage. The coffee then undergoes a first fermentation stage of roughly 48–72 hours, followed by washing and a second fermentation stage of approximately 12–24 hours.

After fermentation, the coffee is dried on raised beds for 12–15 days. Compared with a standard washed process, the added fermentation stage can create more layered aromatics and fruit expression while preserving the cleaner structure, brightness, and transparency expected from washed Ethiopian coffees.