Landrace Double Soak Washed Banko Taratu | Ethiopia

Ethiopia — Banko Taratu Smallholder Farmers JARC 74110 & 74112 (Double Fermentation Washed)

Tastes Like — 🌸 Honeysuckle • 🍊 Mandarin • 🍑 Peach

DETAILS

• Producer: 500+ Smallholder Farmers — Banko Taratu
• Region: Gedeb, Gedeo Zone, Yirgacheffe, Ethiopia
• Varietal: JARC 74110 & 74112
• Process: Double Fermentation Washed (48–72hr + 12–24hr + 12–15 Day Raised-Bed Drying)
• Altitude: 1,900–2,300 MASL

INTRO

From the Banko Taratu community in Gedeb — a high-toned, floral, and layered double fermentation washed Ethiopian built around honeysuckle aromatics, mandarin-like citrus, and ripe peach sweetness. Over 500 family-owned farms contributing cherry to a centralised processing site at 1,900–2,300 MASL in one of Yirgacheffe's most celebrated sub-regions. In the cup: honeysuckle, mandarin, and peach.

THE PRODUCER

Banko Taratu is located in the Gedeb District of Ethiopia's Gedeo Zone — within the broader Yirgacheffe growing area and at elevations ranging from 1,900 to 2,300 MASL. Coffee farming is the primary livelihood for the community, with more than 500 family-owned farms delivering hand-picked ripe cherries to the centralised processing site, which is supported by a team of 130 employees. After processing, coffee is dry-milled in the Kaliti area of Addis Ababa before export preparation.

74110 and 74112 are JARC selections developed from Ethiopia's native coffee genetic material, with emphasis on coffee berry disease resistance, yield potential, and suitability to specific growing environments. At 1,900–2,300 MASL in Gedeb, they produce the floral, citrus, and stone fruit clarity that makes high-elevation washed lots from this region so consistently compelling — a character shaped as much by terroir, harvest selection, fermentation, and drying as by the variety itself.

THE PROCESS

The Double Fermentation Washed process at Banko Taratu involves:

🍒 Hand-picking — Ripe cherries selectively hand-picked and delivered to the processing site 🔧 Pulping — Outer skin removed before fermentation, leaving parchment coffee coated in mucilage 🧪 First fermentation — Parchment fermented for approximately 48–72 hours 💧 Washing — Thoroughly washed after the first fermentation 🧪 Second fermentation — A further 12–24 hour fermentation stage after washing ☀️ Raised-bed drying — Dried on raised beds for 12–15 days

The two-stage fermentation is the defining step — by fermenting twice with a washing phase between each stage, Banko Taratu builds layered aromatics and fruit expression that preserve the clean structure, brightness, and transparency expected from great washed Yirgacheffe, while adding the honeysuckle florality, mandarin citrus, and peach sweetness that define this lot's distinctively high-toned and silky profile.

THE CUP

A clear, high-toned, and beautifully layered double fermentation washed Ethiopian from one of Gedeb's most community-rooted processing sites — honeysuckle aromatics, mandarin-like citrus, and ripe peach sweetness in a silky, bright, and refined cup that speaks clearly of the extraordinary altitude and the care behind every stage of production.

Flavour Notes

🌸 Honeysuckle 🍊 Mandarin 🍑 Peach