Ethiopia Banko Taratu

Returning for its second year, Banko Taratu comes from the highlands of Gedeb, where elevations soar to 2300 meters. Grown by smallholder farmers using traditional, organic methods, this washed lot delivers the hallmarks of great Ethiopian coffee: juicy Blood Orange, soft Raspberry Leaf, and a refined Black Tea finish. The unique growing conditions and meticulous processing bring clarity and complexity to every cup.

Banko Taratu produces some of the world’s most complex, high-elevation coffees. Located in the Gedeb District of southern Ethiopia, these coffees are grown on small plots as high as 2300 meters above sea level. The region’s plentiful rainfall and cool year-round temperatures slow cherry maturation, deepening flavor complexity.

Here, coffee is grown in polyculture gardens near family homes, shaded by native trees and often planted alongside “false bananas”, a fast-growing plant that supports both income and sustenance. While the bananas turn over quickly, coffee remains the cultural and economic backbone of the community.

Farmers use natural fertilizers and gentle pruning, reflecting both tradition and practicality; hauling external materials up remote mountain roads is no small feat. Cherries are handpicked and delivered to local washing stations, where they are pulped, soaked in spring water for 24-48 hours, then washed and shade-dried. Once the moisture content falls to 30%, the parchment is sun-dried for two weeks with frequent turning. When the moisture content reaches 11%, it is bagged and sent to Addis Ababa for final processing and export.

The result: a dazzling cup that reflects the dedication of these coffee families and the unmatched terroir of Yirgacheffe-Gedeb.