Ethiopia Banko Taratu

FACT SHEET

Tasting Notes: Yuzu, Peach, Bergamot, Elderflower
Roasting: Medium Light
Processing Method: Washed Double Permanentation
Varieties: 74110, 74112
Cultivation altitude: 1,900~2,300m
Regions: Gedio, Gedeb, Yirgachef
Processing Plant/Community: Vanko Taratu

Yuzu, peach, bergamot, elderflower

With its intense sweetness and vivid fruit aroma, it feels like biting into a perfectly ripe, juicy peach. The beans possess a variety of fruit notes, and citrus notes of yuzu and bergamot are also clearly discernible. Beyond the initial sweet pink peach scent, a refreshing yuzu aroma spreads out. It is juicy when enjoyed hot, and refreshing like yuzu lemonade when served iced. The complex blend of stone fruit and citrus scents makes it feel as if different seasons are captured within a single cup.

Although elderflower is an unfamiliar flower in Korea, if I were to compare it to familiar fruits, its scent resembles that of pears, lychees, and green grapes, and it also brings to mind the delicate fragrance of acacia flowers. As you hold it in your mouth and savor it, these aromas will reveal themselves one by one. Thanks to the diverse flavors, it feels just like strolling through an orchard.

Double-fermented coffee with good complexity

This is the Ethiopia 25/26 New Crop coffee being introduced for the first time this year. Although it is a washed coffee, it has a richer and more distinct flavor than typical Ethiopian washed coffees. If you like Ethiopian Yirgacheffe, you will be pleased to find this coffee from the same region.

This coffee has undergone a double fermentation process. The first fermentation establishes the foundation of the flavor, while the second fermentation layers the flavor to add nuance. It possesses the clarity and bright, refined taste characteristic of washed coffee, while maximizing flavor complexity through double fermentation.