Coffee is deeply embedded in Ethiopian social and religious life, where it serves both as a primary income for families and as a means for connection in the community. Harvesting in Banko Taratu is and always has been a strongly traditional practice whereby farmers, family and community come together. The village of Banko Taratu is located in the Gedeb region, with plenty of seasonal, annual rainfall and a production at the highest elevations, between 1900 and 2300 masl. The processing facilities source cherries from more than 500 smallholder farmers in and around Banko Taratu, and afterwards collect them at EDN Gedeb where they are processed with high standards of quality and consistency. Farmers who contributed receive premium pricing and have access to ethical and sustainable production techniques. Processing goes as follows: ripe cherries are hand-picked and sorted before depulping. The beans undergo a temperature- and environmentally controlled fermentation in tanks for 18 to 72 hours to enhance the sweetness and complexity of the cup. Beans are thereupon washed thoroughly until all the remaining mucilage is removed and then fermented once more, this time as parchment in clean tanks with fresh water for 6 to 24 hours. This process has proven to refine and improve clarity. Once over, the coffee is washed and slow-dried until the optimal and desired moisture content is reached. All coffee is then moved to the EDN warehouse in Addis Ababa for milling, final sorting and storage before export. We have sourced this coffee during and after a visit to the EDN headquarters in Addis and a visit to their Gedeb premises in January 2026.

This coffee was sourced through our importing partner Falcon Coffees.