BANKO TARATU SITE

Ethiopia’s are finally landing and we are excited to release this 88pt Yirgacheffe. Yirgacheffe’s usually exhibit black tea undertones but this one is very complex with a more fruit forward flavor in a filter coffee brew. We only purchased 5 bags so this coffee will go fast. Get your 12oz bag today.

THE REGION

Gedeb Banko Taratu, it's is located in the southern part of Ethiopia yirgacheffe Gedeb District within the Gedio zone and is one of the highestelevated coffee-

growing areas in Ethiopia with a pick altitude of 1900- 2300 meters above sea level where this coffee is grown and prepared. The annual rainfall is between 1200mm-1599mm. The harvest period is between October -January. The variety of this coffee is Indigenous heirloom. The coffee is named after the village itself.

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. This meticulous process ensures that only the finest quality beans are selected. 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. The aroma of freshly brewed coffee fills the air during

gatherings, where stories are shared, and bonds are strengthened. In addition to its cultural significance, coffee farming sustains the livelihoods of many families

in Banko Taratu. The income generated from coffee sales supports education, healthcare, and other essential needs. As such, the success of the coffee harvest directly impacts the well-being of the entire community. Overall, for the people of Banko Taratu, coffee represents more than just a beverage or a commodity—it's a symbol of tradition, community, and prosperity. Our processing facilities are carefully organized to consistently produce exceptional coffee each year. We source meticulously handpicked shade grown tree coffee cherries from more than 500 family-owned farms in Banko Taratu. Our dedicated processing site is operated by a team of 130 employees. our company is committed to vertical integration with the local farmers in the Banko Taratu area. We provide financial support, subcontracting opportunities, and offer premium prices to the farmers, aligning with our ethical standards and commitment to sustainable farming and production.

DOUBLE FERMENTATION

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 influencing 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. Double fermentation is favored by specialty

coffee producers seeking to create distinctive and high-quality coffee experiences.

DRY MILL PROCESSING

The final processing and cleaning will be carried out at a subcontracted processing and warehouse facility in the Kaliti area of Addis Ababa. The coffee is processed based on categories, considering density, screen size, removal of undesirable small debris, and rocks. The finished clean coffee is directly placed into jute bags and wrapped in Ecotact plastic bags. After the packaging is complete, reference samples are taken, and evaluation and cupping are performed before the products are shipped to the desired destination. dry mills handle the physical filling of containers and prepare necessary documentation and procedures

required for a successful export.

EXPORT

The transportation from the warehouse to the port is conducted by specially trained and certified transport companies. The drivers are qualified for this task,

and the transport is always carried out in convoys, monitored round the clock. All cargo is insured and, in some instances, escorts are present during transport. Edn Ethiopian Coffee Export Plc is responsible for the processing and export.