Ethiopia Banko

Product detailed description

Farm: Dozens of different farmers from the area
Region: Gedeb, Banko Taratu
Variety: Heirloom, meaning many different varieties
Altitude: 1900 - 2300 m a.s.l.
Harvest: 2026
Importer: Falcon Coffees
Grade: 1

This coffee comes from southern Ethiopia, from the renowned Yirgacheffe–Gedeb area in the Gedeo zone. It is grown at a high altitude of 1,900 to 2,300 meters above sea level, which contributes to its complexity, elegance, and remarkable clarity in the cup.

The lot is named after the village of Banko Taratu and consists of coffee from more than 500 family farms in the surrounding area. Farmers here continue traditional practices passed down from generation to generation, and coffee represents both their main source of income and an important part of everyday life.

The harvest takes place from October to January, and the cherries are picked entirely by hand. Families and neighbors often work together during the harvest, carefully selecting only ripe cherries, which helps maintain high and consistent quality of the raw material.

Origin and community

Coffee from Banko Taratu stands out not only for its origin, but also for how deeply rooted it is in the local culture. It is not just a cash crop — it is part of gatherings, hospitality, conversations, and celebrations that strengthen the bonds within the community.

Income from coffee has a direct impact on the lives of local households. It supports education, healthcare, and overall family stability, so every successful harvest means more than just a good season — it represents the continuation of tradition and a path toward greater prosperity.

Processing

The cherries for this lot come from farms where coffee is shade-grown and harvested with the utmost care. The processing itself is handled by a trained team of around 130 workers focused on consistency, cleanliness, and a high standard for every harvest.

After harvesting, the ripe cherries are hand-sorted and then depulped. The beans, still covered with remaining mucilage, undergo a first controlled fermentation in tanks for 18 to 72 hours under carefully monitored conditions, helping develop sweetness and a complex fruit character.

After the first fermentation, the coffee is thoroughly washed and undergoes a second fermentation in clean water for 6 to 24 hours. This step helps refine the acidity, increase cup clarity, and stabilize the final flavor profile.

Once fermentation is complete, the coffee is washed again and slowly dried to the optimal moisture level. Final cleaning, sorting by density and bean size, and export preparation take place in Addis Ababa, where the coffee is also packed into jute bags with an Ecotact liner and prepared for cupping and shipment.

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We roast coffee 3 times a week, so it always reaches you freshly roasted. We have been roasting our own coffee since 2019 in Silůvky, Moravia.