{"product_id":"ethiopia-banko-taratu-double-fermentation-washed-yirgacheffe-wholesale","title":"Ethiopia Banko Taratu - Double Fermentation Washed Yirgacheffe - Wholesale","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWe Taste\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e- Jasmine, peach frosting, orange cake\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe community of coffee gardeners who live around Banko Taratu grow some of the highest elevation coffee in all the world. Cooler evenings and long fruit maturation windows reveal themselves through elegant florals and a complex brightness. The heirloom shrubs dotting the rich soil bring people together for the cultivation, harvest, and processing in a way that is central to their tradition, heritage, and livelihoods. Farmers handpick ripe coffee cherries for sweetness, representing generations of care, investment, and education.\u003c\/p\u003e\n\u003cp\u003eBanko Taratu washing station collects, sorts, and processes meticulously, ensuring that the quality delivered from the land and farmer are sustained. For their Double Fermentation Washed process, the outer skin of the coffee cherry is removed, then the sticky, honey-like mucilage is fermented off. The pectin-covered parchment is then washed again, then slowly dried on raised beds. In our estimation, Banko Taratu's process is on the lower side of fermentation, leaving the terroir and heirloom varietal characteristics more intact. The sweet, round quality with a hint of tropical fruit introduced by the mild fermentation is nonetheless noticeable and appreciated in the cup.\u003c\/p\u003e\n\u003cp\u003eLight roasting preserves what is unique about this distinctive process from the birthplace of coffee. At two to three weeks off-roast, expect a bouquet of jasmine alongside malic, citrus, and fermented fruit to open up into a sugary, juicy, and ultimately elegant cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCup Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis washed Ethiopia from Banko Taratu has a clear, high-toned profile built around honeysuckle aromatics, mandarin-like citrus, and ripe peach sweetness. The double fermentation washed process supports a clean structure while adding layered fruit expression, a silky texture, and a bright, refined finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Banko Taratu\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBanko Taratu is located in the Gedeb District of Ethiopia’s Gedeo Zone, within the broader Yirgacheffe coffee-growing area. The coffee is grown at 1,900–2,300 meters above sea level, an elevation range that supports slower cherry maturation and contributes to the clarity, floral character, and structured acidity commonly associated with high-grown washed coffees from this region.\u003c\/p\u003e\n\u003cp\u003eThis lot is built from cherries sourced from more than 500 family-owned farms in Banko Taratu. Coffee farming is a primary livelihood for the community, with ripe cherries handpicked during harvest and delivered for centralized processing. The processing site is supported by a team of 130 employees, with cherries sorted, fermented, washed, dried on raised beds, and later dry-milled in the Kaliti area of Addis Ababa before export preparation. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e74110 and 74112 are Ethiopian JARC selections commonly grouped with locally selected Ethiopian varieties. Both were selected from Ethiopia’s native coffee genetic material, with emphasis on coffee berry disease resistance, yield potential, and suitability to specific growing environments. In the cup, these varieties are often valued for the kind of floral, citrus, and stone-fruit clarity that works especially well in high-elevation washed lots, though the final profile is shaped just as much by terroir, harvest selection, fermentation, and drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee is processed as a double fermentation washed lot. After ripe cherries are handpicked, they are pulped to remove the outer skin, leaving the parchment coffee coated in mucilage. The coffee then undergoes a first fermentation stage of roughly 48–72 hours, followed by washing and a second fermentation stage of approximately 12–24 hours.\u003c\/p\u003e\n\u003cp\u003eAfter fermentation, the coffee is dried on raised beds for 12–15 days. Compared with a standard washed process, the added fermentation stage can create more layered aromatics and fruit expression while preserving the cleaner structure, brightness, and transparency expected from washed Ethiopian coffees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast\u003c\/strong\u003e: Light\u003cmeta charset=\"utf-8\"\u003e - \u003cem\u003eRest 2-3 weeks prior to brewing for best results.\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Double Fermentation Washed\u003cbr\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Heirloom Ethiopian: 74110, 74112\u003cbr\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: \u003cspan\u003e1,900 -2,300 \u003c\/span\u003e\u003cspan\u003emasl\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e: Yirgacheffe; Banko Taratu, Gedeb woreda, Gedeo Zone\u003cbr\u003e\u003cstrong\u003eProducer \/ Washing Station\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003eBanko Taratu\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eFarmers\u003c\/strong\u003e\u003cspan\u003e: Local smallholders, 500 farmers\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eExporter: \u003c\/strong\u003eEDN Ethiopian Coffee Export PLC\u003cstrong\u003e\u003cbr\u003eGrades \/ Certifications\u003c\/strong\u003e: Grade 1 - \u003cem\u003eNo chemical fertilizers or pesticides used.\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Nov. 2025 - Jan. 2026\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrew Guides\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e\u003cspan\u003e: 1:3.0 in 26-28 sec.\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eFilter\u003c\/strong\u003e\u003cspan\u003e: 1:17.2\u003c\/span\u003e\u003c\/p\u003e","brand":"Vignette Coffee Roasters","offers":[{"title":"Case of 6 x 12 oz","offer_id":48579001286826,"sku":null,"price":73.86,"currency_code":"USD","in_stock":true},{"title":"2 lb","offer_id":48579001319594,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":48579001352362,"sku":null,"price":78.75,"currency_code":"USD","in_stock":true},{"title":"4oz Sample","offer_id":48579001385130,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/9219\/0634\/files\/Banko_Taratu_coffee_workers.jpg?v=1782267392","url":"https:\/\/vignettecoffee.com\/products\/ethiopia-banko-taratu-double-fermentation-washed-yirgacheffe-wholesale","provider":"Vignette Coffee Roasters","version":"1.0","type":"link"}