BRIGHT - BLACK TEA - LEMON CANDY Variety: 74110, 74112 Processing: Washed Altitude: 2300 m.a.s.l. Harvested: January 2026 Taste notes: Bright and floral with notes of black tea and lemon candy Banko Taratu is a cooperative processing station that services around 500 small-holder producers from the surrounding area. The station bustles with life and activity during the harvest season. They then employ a substantial team of 190 staff members to manage the acceptance and sorting of cherries and day-to-day processing and drying. The site is managed by a team of brothers, Seleshi and Degafe Beyene, who oversee every aspect from cherry collection to the shipping of fermented and dried coffee beans in parchment. At a stunning 2300 meters above sea level, the coffee trees take about 9 months to grow from white flowers into deep red cherries. The cool climate allows for the coffee to ripen slowly and develop the sugars and proteins needed to make this coffee as tasty as it is. We first cupped this coffee blindly among around 30 other Ethiopian samples, and this one immediately stood out. Its bright and floral aromatics caught our attention, and the clean and delicate notes of black tea and lemon candy made us jump at the chance to work with this coffee from Banko Taratu. 250 grams of whole coffee beans roasted for filter.

BRIGHT - BLACK TEA - LEMON CANDY Variety: 74110, 74112 Processing: Washed Altitude: 2300 m.a.s.l. Harvested: January 2026 Taste notes: Bright and floral with notes of black tea and lemon candy Banko Taratu is a cooperative processing station that services around 500 small-holder producers from the surrounding area. The station bustles with life and activity during the harvest season. They then employ a substantial team of 190 staff members to manage the acceptance and sorting of cherries and day-to-day processing and drying. The site is managed by a team of brothers, Seleshi and Degafe Beyene, who oversee every aspect from cherry collection to the shipping of fermented and dried coffee beans in parchment. At a stunning 2300 meters above sea level, the coffee trees take about 9 months to grow from white flowers into deep red cherries. The cool climate allows for the coffee to ripen slowly and develop the sugars and proteins needed to make this coffee as tasty as it is. We first cupped this coffee blindly among around 30 other Ethiopian samples, and this one immediately stood out. Its bright and floral aromatics caught our attention, and the clean and delicate notes of black tea and lemon candy made us jump at the chance to work with this coffee from Banko Taratu. 250 grams of whole coffee beans roasted for filter.