ANAEROBIC / ETHIOPIA

ETHIOPIA BANKO TARATU ANAEROBIC

Ethiopia Banko Talatu Anaerobic

Taratu coffee is grown in the highest altitude region of Ethiopia.

Banko Taratu Washing Station is located at an altitude of 1,952m and collects cherries from about 300 surrounding farms. Farmers in Banko Taratu produce what is called garden coffee, with 1,000 to 1,800 coffee trees planted per hectare, so densely that they overlap each other. In this region, farmers mainly transport the cherries they hand-pick throughout the harvest season by horse or motorbike. This WS values ​​its connections with local farmers. In order to build good relationships, it actively engages in exchanges, and in the off-season, it distributes corn made by removing all the African beds to farmers. These are dried, ground into powder, and eaten like tortillas.

The Gedeb region occupies the southeastern corner of the Gedeo Zone of Ethiopia. Bordering Yirgachefe and Guji, two of the most popular Ethiopian coffee regions in the world in recent years, Banko Taratu cherries have their own unique history, flavors and terroir.

Cherries harvested at around 2,000m ripen at a slower rate due to the temperature difference between day and night, forming complex flavors. Fully ripe cherries are hand-picked and undergo strict selection before undergoing anaerobic fermentation. The producer of this lot is particularly focused on refining anaerobic naturals, and uses a unique method to control sugar content, temperature, pressure, etc. in the fermentation tank to develop flavors. The drying process is meticulously managed, with a primary drying step to complete fermentation, a secondary drying step under shade to reduce the moisture content to around 30%, and a tertiary drying step in the sun. Needless to say, the quality is excellent, with an elegant and special flavor.