Gedeb Banko Taratu, it’s is located in the southern part of Ethiopia yirgacheffe Gedeb District within the Gedio zone and is one of the highest elevated coffee-growing areas in Ethiopia with a pick altitude of 1900- 2300 meters above sea level where this coffee is grown and prepared.

The annual rainfall is between 1200mm-1599mm. The harvest period is between October -January. The variety of this coffee is Indigenous heirloom. The coffee is named after the town itself. In Banko Taratu coffee is grown near the farmers’ homes Garden and is mainly grown on a small plot of land, coffee is grown from large trees near homes. The coffee has a low overlap of 1000-1800 trees per hectare. It is grown with natural fertilizers.

Coffee is one of the very important things for the Banko Tartu community and it’s a home for many coffee farmers’ families producing, also these areas are some of the most popular and well-known growing regions in the coffee world. They also grow false bananas on the coffee farm to feed themselves and their families.

More than 300 family-owned farmlands in Banko Tartu supply coffee cherries to our processing facilities. The only way to process coffee during harvest is by handpicking, which is carried out by farmers and their respective families.

After the harvesting step, our anaerobic processing facility will perform the anaerobic (oxygen-free) fermentation process. where coffee is fermented in pressurised, oxygen-free chambers. With total control over the sugar level, temperature, and pressure, the lack of oxygen yields the best flavour outcomes.

The anaerobic fermentation can take up to 10 to 12 days accordingly. Once carefully removed from the tank, the coffee is dried to ensuring a halting of the fermentation stage with a drying day of – 15- 20 days on slow drying with shade. The cupping note features a smooth mouthfeel, effervescent acidity, and tropical fruit.

After the procedure is finished, the product will be shade-dried for a few days until it reaches a moisture content of 30% before being sun-dried on elevated African beds to a moisture content of 11%. The coffee is dried using this method for two weeks, after which the well-dried coffee is transferred to Addis Ababa, the capital of Ethiopia, to carry out the remaining steps including milled and exported from Ethiopia.