ETHIOPIA BANKO TARATU

tasting notes:   roasted plum cake, champagne grape, silky body

processing: double fermentation  elevation: 1900 - 2300masl variety: heirloom  

region: gedeb/yirgacheffe

Like many great Ethiopian coffees, Banko Taratu is named for the village that collectively grows, picks and processes this heirloom coffee at extremely high elevations. Banko Taratu utilizes two distinct fermentation stages to emphasize the clarity and complexity of this coffee, one in mucilage and another one after full washing. The results are astonishing: silky, roasted plum cake and champagne grape.

Sourced from the high-elevation landscapes of Gedeb/Yirgacheffe, this Ethiopia Banko Taratu is a testament to the complexity achievable through meticulous post-harvest handling. Roasted by Four Barrel Coffee, this lot utilizes a double fermentation technique, a method that often intensifies the structural acidity and aromatic profile of the bean. You can learn more about how these processing methods influence the final cup in our technical guide.

The coffee features the Heirloom varietal, a term used to describe the diverse, indigenous coffee trees native to the Ethiopian highlands. When evaluating the nuanced profile of this coffee—which includes notes of champagne grape and roasted plum cake—it can be helpful to reference our flavor wheel to better identify the silky mouthfeel and fruit-forward characteristics present. This selection offers a refined look at the distinct terroir of the region, balancing traditional varietal character with modern fermentation precision.