This is our third year purchasing coffee from Banko Taratu. From the Gedeo zone outside of Yirgacheffe, Banko Taratu is a village with over 500 contributing smallholders. This lot underwent a Double Fermentation Washed process. Ethiopian Heirloom varieties. Orange Creamsicle, Honeydew, Mango, Fruity Pebbles.
| Country: |
Ethiopia |
| Zone: |
Gedeo |
| District (Woreda): |
Gedeb |
| Village: |
Banko Taratu |
| Altitude: |
1900-2300 m |
| Producers: |
~500 local smallholders
|
| Varieties: |
Ethiopia Heirloom |
| Processing Method: |
Double Fermentation Washed. Coffee cherries are depulped and fermented for 48-72 hours with the mucilage still attached, then washed and fermented for another 12-24 hours. The coffee is then dried on raised beds for 12-15 days. |
| Tasting Notes: |
Orange Creamsicle, Honeydew, Mango, Fruity Pebbles.
|
| Importer/Exporter: |
Falcon
|
| Our Purchase: |
5 (60kg) bags |
| More Info: |
Click Here |
