Ethiopia Banko Taratu - Double Washed

The unique double fermentation washed process on this coffee creates an intensely fruity, sweet cup with bright notes of tangerine, pink lady apple, peach, and subtle florals that linger on the finish.

Coffee Details

The Banko Taratu Mill, located in the Gedeo region of Ethiopia, processes cherries from local producers whose farms range from 1,900 to 2,300 meters in elevation. These farms are some of the highest in the world. The mill relies on a team of brothers, Seleshi and Degafe Beyene, to manage the cherry collection from all contributing growers, as well as 190 staff members who manage the day-to-day processing during harvest.

After depulping, the coffee undergoes an initial fermentation of approximately 48–72 hours. It is then washed and  fermented an additional 12–24 hours before drying on raised beds for roughly 12–15 days. The two-stage washing and fermentation process helps build fruit and aromatic complexity while preserving the clean beauty of a washed process coffee.

Brew Recipes

Sourced from the Gedeo region of Ethiopia, the Banko Taratu is a standout offering from Case Coffee Roasters. This lot is produced by Seleshi and Degafe Beyene and undergoes a double-washed process, a technique often employed to achieve a cleaner, more refined cup profile by removing all fruit mucilage before drying. You can learn more about how this impacts the final cup in our processing methods explainer.

Grown at elevations between 1900 and 2300 masl, this coffee presents a vibrant sensory experience characterized by notes of tangerine, pink lady apple, peach, and florals. While these specific descriptors highlight the unique terroir of the Gedeo zone, you can explore how these characteristics map to broader profiles using our flavor wheel. Double-washed Ethiopian coffees are frequently celebrated for their bright acidity and tea-like clarity, making this a compelling example of the region's meticulous post-harvest practices.