Ethiopia Banko Taratu Double Fermentation Washed

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Clean
  50
• Bright
  40

Country: Ethiopia Region: Gedeb, Gedeo Zone, Yirgacheffe Farm: Banko Taratu Site 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. 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 Elevation: 1900-2300 MASL Roast: Light Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Orange Blossom, White Wine, Pomegranate The people of Banko Taratu live in close-knit communities where coffee farming is a primary source of income. They have a profound respect for the land and employ traditional farming methods passed down through generations. Harvesting coffee is a communal effort, with families and neighbors coming together to pick the ripe cherries by hand. This meticulous process ensures that only the finest quality beans are selected. The income generated from coffee sales supports education, healthcare, and other essential needs. As such, the success of the coffee harvest directly impacts the well-being of the entire community. Overall, for the people of Banko Taratu, coffee represents more than just a beverage or a commodity—it's a symbol of tradition, community, and prosperity. Double fermentation is a specialized coffee processing method that enhances flavor complexity by utilizing two distinct fermentation stages. Ripe coffee cherries are handpicked to ensure quality, then Cherries are pulped to remove the outer skin. The beans, still coated in mucilage, are placed in fermentation tanks. This initial fermentation typically lasts 48 to 72 hours, breaking down the mucilage and influencing flavor. The washed beans undergo a second fermentation tank for another 12 to 24 hr. This stage can last several additional hours allowing for more complex and nuanced flavors to develop. Post-fermentation, beans are dried 12-15 days to reduce moisture, using raised beds. The two fermentation stages allow for the development of rich, layered flavors, often resulting in fruity, floral, or vibrant profiles. Further the washing process helps highlight the coffee's inherent qualities, making it taste brighter and more refined.