Banko Taratu

This washed lot from Banko Taratu thanks it's an elegant and floral cup profile partially to a double fermentation during the process. A first controlled fermentation in mucilage is followed by a secondary submerged fermentation after washing the seeds. This step is said to enhance clarity and refine the acidity. The flavours remind us of white tea, elegant florals and sweet pink grapefruit.

Banko Taratu is made up of close-knit farming communities where coffee is a primary source of income. Farmers maintain a strong connection to the land and continue to use traditional methods passed down through generations. Harvesting is largely communal, with families and neighbors working together to selectively hand-pick ripe cherries. This careful approach supports consistent cherry quality.

Processing facilities serving Banko Taratu are organized to enable consistent production year after year. Coffee cherries are sourced from more than 500 family-owned farms in the area, with fruit selected through meticulous handpicking and shade-grown cultivation. The processing site is operated by a trained team of approximately 130 employees focused on maintaining high standards of quality and consistency. The company’s approach emphasizes vertical integration with local farmers through financial support, subcontracting opportunities, and premium pricing aligned with ethical and sustainable production practices.