Landrace - Double Soak Washed - Banko Taratu

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Tastes Like: Honeysuckle, Mandarin, Peach Origin: Banko Taratu, Gedeb, Gedeo Zone, Yirgacheffe, Ethiopia VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: 74110, 74112 Producer: SmallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. producers of Banko Taratu Elevation: 1,900–2,300 MASL Process: Double Fermentation WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. 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 acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. 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 terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process., harvest selection, fermentation, and drying. Processing This coffee is proces