Banko Taratu

The harvests of over 500 smallholder farmers in the community of Banko Taratu contributed to the making of this lot, which presents a remarkably layered and delicate profile with pronounced stone fruit and citrus flavors, a high level of 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 washing station that prepared this coffee is a substantial operation with a team of 130 employees. They continually refine their processing methods and are committed to paying premium prices to the farmers they purchase from, efforts to ensure that quality remains high and that coffee farming can be economically sustainable practice with positive impacts for the Banko Taratu community.