WHOLESALE - 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 Gedeb district of Yirgacheffe, this Heirloom selection from Four Barrel Coffee highlights the distinct character of Ethiopian coffee production. The lot undergoes a double fermentation processing method, a technique often employed to refine the cup profile and enhance clarity. While traditional washed coffees from this region are celebrated for their bright acidity, double-fermented lots frequently exhibit more complex, layered structures.

In the cup, this coffee presents a profile of roasted plum cake and champagne grape, supported by a silky mouthfeel. When evaluating such nuanced flavors, referencing a flavor wheel can help identify the specific fruit and sugar-browning notes that emerge from these unique processing techniques. Grown at elevations between 1900 and 2300 masl, this offering reflects the high-altitude conditions that contribute to the density and flavor concentration typical of the region’s most sought-after harvests.