Banko Taratu

The harvests of over 500 smallholder farmers in the community of Banko Taratu contributed to the making of this lot, producing a remarkable coffee with pronounced citrus and stone fruit flavors, delicate sweetness and soft, floral undertones.

Processing undoubtedly factored in to this coffee’s profile, as it underwent a method referred to as ‘double fermentation’ whereby ripe fruit is pulped to remove the outer skin and then placed in tanks for 48 to 72 hours. During this stage, fermentation breaks down the fruit layer surrounding the coffee seeds, which are subsequently rinsed clean. This freshly washed coffee is then transferred to another tank to soak in clean water for an additional 12 to 24 hours before being dried on raised beds for 12 to15 days. 

The facility, or washing station, that prepared this coffee is operated by a team of 130 people. Committed to producing high quality lots every year, they continually refine their meticulous processing and pay premium prices to the farmers they purchase from in an effort to make coffee farming an economically sustainable practice with positive impacts for the Banko Taratu community.

Orders placed Monday - Thursday by 9am will be roasted and shipped the same day. Orders placed after our daily or weekly cutoff will be roasted the next scheduled production day. All online orders are shipped within 24 hours of roasting.