Banko Taratu

Highlights

“The harvests of over 500 smallholder farmers in the community of Banko Taratu contributed to this lot. The coffee underwent a 'double fermentation' method — pulped, soaked 48-72h for fermentation, rinsed, then soaked 12-24h more before raised-bed drying over 12-15 days. The washing station employs a team of 130 and pays premium prices to ensure sustainable quality.”