A season of next level washed Ethiopian coffees continues! Another high scoring gem: Gedeb Banko Taratu is located in the southern part of Ethiopia yirgacheffe Gedeb District within the Gedio zone and is one of the highest elevated coffee-growing areas in Ethiopia with a pick altitude of 1900- 2300 meters above sea level where this coffee is grown and prepared. 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. Coffee plays a central role in the social fabric of Banko Taratu. It's not just a cash crop but also a means of connection and celebration. 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 enhancing 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. Region: Yirgacheffe, Gedeb District Varietal: Heirloom Elevation: 1900-2300 Masl Farmer: Various Smallholder Producers Process: Double Fermentation Washed Notes: Tangerine, Agave, Lemon Balm Harvest: January 2026 Roast: Medium Light

A season of next level washed Ethiopian coffees continues! Another high scoring gem: Gedeb Banko Taratu is located in the southern part of Ethiopia yirgacheffe Gedeb District within the Gedio zone and is one of the highest elevated coffee-growing areas in Ethiopia with a pick altitude of 1900- 2300 meters above sea level where this coffee is grown and prepared. 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. Coffee plays a central role in the social fabric of Banko Taratu. It's not just a cash crop but also a means of connection and celebration. 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 enhancing 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. Region: Yirgacheffe, Gedeb District Varietal: Heirloom Elevation: 1900-2300 Masl Farmer: Various Smallholder Producers Process: Double Fermentation Washed Notes: Tangerine, Agave, Lemon Balm Harvest: January 2026 Roast: Medium Light