Ethiopia Banko Taratu

Farmlevel Story

Gedeb Banko Taratu produces some of the world’s most complex, high-elevation coffees. Situated in the Yirgacheffe-Gedeb District of southern Ethiopia, this coffee is grown at extraordinary heights, with plots reaching up to 2,300 masl. The highlands provide ideal conditions, including 1,200 to 1,599 mm of annual rainfall and year-round cool temperatures, promoting slow and optimal maturation of the coffee cherries.

In Banko Taratu, coffee is cultivated in polyculture gardens near family homes, shaded by large native trees. Coffee plants often grow alongside “false bananas,” a banana-like plant used for its starchy, edible parts, providing families with additional income and sustenance. While the false bananas have a quick growth cycle, coffee remains the cultural and economic cornerstone of the community. Many coffee-growing families take pride in upholding tradition and representing one of the most renowned regions in the coffee world. 

Farmers show great respect for their coffee plants, practicing gentle pruning and using natural fertilizers. This approach reflects both cultural values and the practical challenges of transporting imported materials along remote rural roads.

Handpicked coffee cherries are delivered to processing sites from over 300 family-owned farms. Upon arrival, the cherries are pulped and soaked in fresh spring water for 24 to 48 hours to remove the sticky mucilage from the parchment. The parchment is then washed in concrete channels and shade-dried for several days. Once the moisture content drops to 30%, it is moved to raised beds for sun-drying. Over two weeks, the parchment is frequently turned until it reaches the ideal 11% moisture content. Finally, it is bagged and transported to the capital city of Addis Ababa for milling and export.

This meticulous process results in a stunningly complex flavor profile, making this high-grown Ethiopian coffee revered worldwide.