The carefully staggered “double fermentation” at the Banko Taratu Processing Station combined with all the fruity/floral goodness you expect out of the Gedeo region of Ethiopia creates a stunning cup profile: florals, pleasant stone fruit acidity, and a sugared, white tea finish. 

It’s no secret that some of our favorite coffees come from Ethiopia. The unique flavor profile, the spread of possible flavors, and the fact that coffee first came into existence there- is enough to get anyone excited. Add that to the fact that these coffees usually IMPROVE with age and can take a wide range of roasting levels, and, well, that just warms our little roaster hearts on top of it all. 
 
This specific lot hails from the town of Banko Taratu (as if you couldn’t guess that already) in the Gedeo zone of Yirgacheffe. This one carries the distinction of being “Double Fermentation Washed Process.” Without going into the ins and outs of all the different ways coffee cherries can be processed (and all the arguments that ensue such a discussion) here’s a note from our friends at Falcon coffees about what “Double Fermentation” means: 

 “Double fermentation is a specialized coffee processing method that enhances flavor complexity by utilizing two distinct fermentation stages. Ripe coffee cherries are handpicked to ensure quality. Then Cherries are pulped to remove the outer skin. The beans, still coated in mucilage, are placed in fermentation tanks. This initial fermentation typically lasts 48 to 72 hours, breaking down the mucilage and influencing flavor. The washed beans undergo a second fermentation Tank for another 12 to 24 hr. This stage can last several additional hours allowing for more complex and nuanced flavors to develop. Post-fermentation, beans are dried 12-15 days to reduce moisture, using raised beds. The two fermentation stages allow for the development of rich, layered flavors, often resulting in fruity, floral, or vibrant profiles.” 

We were immediately captivated by the clarity, sweetness, and complexity of this cup. The florals and the pleasant, stone-fruit acidity jump right up front with a sort of sugared, white-tea finish at the end. A fantastic cup that pulls you into all that is great about coffee in general and Ethiopian coffee in particular.