Highlights

“Banko Taratu sits in Ethiopia's Yirgacheffe Gedeb District within the Gedio zone, one of the highest coffee-growing areas in the country. A dedicated processing site works with more than 500 family-owned farms, handpicking shade-grown cherries and using a double fermentation: an initial 48-72 hour tank fermentation, a second 12-24 hour stage, then 12-15 days of raised-bed drying. The result is a bright, refined cup with rich, layered flavors.”