Coffee

#28 Ethiopia

#28 Ethiopia, Washed Heirloom

Ethiopia, Banku Taratu
Natural, Natural heirloom

milkchoc.floral.dried fruit.stone fruit

130 kr

One of Ethiopia’s coffee peaks, where elevation touches 2,300 meters, comes a coffee of rare clarity.
Grown, picked, and processed by the tight-knit community of Banko Taratu, these varietal beans are washed with mountain water and sun-dried with patient care.
The Banko Taratu site is a modern coffee processing station owned and operated by EDN Ethiopian Coffee Export PLC, a family-owned company founded in 2018.
EDN has been partnered with Belco for half a decade. Since 2021, this relationship has been flourishing—built on shared values of quality, transparency, and a passion for exceptional Ethiopian coffee.
The station is a key part of EDN's operations, which includes four different sites across southern Ethiopia's Gedeo zone.
Banko Taratu is a community in the Gedeb district, located in the Gedeo Zone of the Southern Nations, Nationalities, and Peoples' Region (SNNPR) . This area is at the southern end of the famous Yirgacheffe coffee area, close to the Guji Zone.
They control processing for over 500 farmers and employ 130 staff.
Variety 100 % Arabica, natural heirloom
Processing Wet fermented/washed processed
Land/Region Ethiopia, Yirgacheffe
Farmer Banku Taratu
Altitude 1900-2300 masl
Cupping Score 87,5
Roast Master, Quality cupper & Barista Søren Stiller Markussen.

This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides