Smallholder producers of Banko Taratu

Description

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

About Banko Taratu

Banko Taratu is a coffee-growing community in Gedeb, within Ethiopia's Gedeo Zone and the Yirgacheffe growing area. This selection brings together cherries from roughly 500 smallholder farms at elevations of 1,900–2,300 meters, with processing organized at a shared washing station.

Variety

74110 and 74112 are selections developed from Ethiopian coffee material through the country's coffee research program. They were selected for agronomic performance, including resistance to coffee berry disease. Genetics, growing conditions, and processing together shape the cup.

Processing

After pulping, the coffee undergoes an initial fermentation of approximately 48–72 hours. It is washed and held for a second stage of about 12–24 hours before drying on raised beds for roughly 12–15 days. The two-stage washed preparation extends the processing sequence while removing the fruit material before drying.

Text from Hydrangea Coffee Roasters' listing.