FOR: Espresso & Filter

SCA SCORE: 88.5

MOKLAIR CLASSIFICATION: Grand Cru

TRACEABILITY: Banko Taratu, Gedeb, Ethiopia

PRODUCER: Taratu smallholders

TASTING NOTES: A very floral coffee with notes of citrus, peach and lime, a jasmine aroma and a delicate blackcurrant finish. A firm favourite !

BODY: Round

ACIDITY: Light to medium

PROCESS: Anaerobic washed

VARIETY: 74110, 74112

HARVEST: 2026

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Banko Taratu, Gedeb, Ethiopia

This coffee comes from Banko Taratu, in the Gedeb district of southern Ethiopia, at the heart of the renowned Yirgacheffe coffee-growing region. Coffee is grown here at an altitude of 2,300 metres, with abundant rainfall. Banko Taratu is home to close-knit farming communities, where coffee is central to both the local economy and daily life. More than 500 family farms supply cherries to the processing network. Coffee is traditionally shade-grown, and only carefully selected ripe cherries are harvested.

Harvesting is often a community effort, with families and neighbours working together to select only fully ripe cherries. Coffee also plays an important cultural role at gatherings and celebrations, while harvest income directly supports essential needs such as education and healthcare.

The coffee is processed by a team of around 130 people, with a strong focus on quality, traceability and lasting relationships with local producers. This lot is made up of the indigenous Ethiopian varieties 74110 and 74112. Grown at high altitude, they contribute to the coffee’s elegant and expressive character.

Fermentation & Processing

Washed + Double Fermentation

After careful hand-picking, the ripe cherries are sorted before being pulped. The parchment coffee, still coated in mucilage, then undergoes a first controlled fermentation in tanks for 18 to 72 hours under monitored temperature and conditions. This initial fermentation encourages sweetness and fruity complexity.

The coffee is then fully washed to remove the remaining mucilage. The clean parchment coffee undergoes a second fermentation in fresh water for 6 to 24 hours. This additional step refines the acidity, enhances clarity and stabilises the flavour profile.

After the second fermentation, the coffee is carefully washed again and slowly dried until it reaches the desired moisture level.

The result is a particularly floral and elegant coffee, combining bright notes of citrus, peach and lime with a delicate jasmine aroma and a refined blackcurrant finish.