ethiopia - banko taratu
Gedeb Banko Taratu is nestled in the southern region of Ethiopia, specifically within the Gedeb District of the Gedeo Zone. This area boasts some of the highest coffee-growing altitudes in the country, with elevations ranging from 1,900 to 2,300 meters above sea level.
The local processing station collaborates with over 500 smallholder families who cultivate coffee in Banko Taratu. It offers vital support, including financial assistance, subcontracting opportunities, and premiums for their harvested cherries.
Once the cherries are harvested, they undergo a careful de-pulping process, followed by fermentation for 12 to 48 hours to remove the mucilage. After fermentation, the beans are thoroughly cleaned and dried for about two weeks.
Yirgacheffe is renowned for its exceptionally fruity coffees. At eighthirty, we’ve identified flavor notes of blackberry, lime, and honey.
brew guide
here's how we do it. we recommend a ratio of 60g of freshly ground coffee for every litre of water. this is a good place to start, but you can fine-tune your recipe to suit your taste. you'll find some suggested brewing ratios of hot water to ground coffee for you to use below. if you have any questions, flick us a message - our team can happily help.
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water | coffee
250ml | 15g
500ml | 30g
750ml | 45g
1L | 60g
