Name: Unroasted Sumatra Mutu Batak
Brand: Klatch Coffee
Price: 6.42 USD
Availability: InStock

When roasted by Klatch our Ethiopia Yirgacheffe Banko Taratu, a washed medium-light roast that will be your go-to choice. Experience the delightful flavors of berry, herbalicious, and a bergamot finish in every cup.


Ethiopia Yirgacheffe Banko Taratu was grown and processed in Gedeb, a remote trading town at the southern end of the world-famous Gedeo zone, a small and high-elevation plateau also known as Yirgacheffe. The arabica genetics and growing conditions of this area are historic to coffee and are well known for producing excellent, complex and berry-forward washed coffees, like this one.




The district of Gedeb takes up the south-eastern corner of Ethiopia’s Gedeo Zone. While seemingly wild and forested, the Gedeb district is actually teeming with coffee growers and processing stations. Gedeb, in our eyes, is a terroir, history, and community all its own that merits unique designation. Coffees from this region, much closer to Guji Zone than the rest of Yirgacheffe, are often the most explosive cup profiles we see from anywhere in Ethiopia. Naturals tend to have perfume-like volatiles, and fully washed lots are often sparklingly clean and fruit candy-like in structure.

The municipality of Gedeb itself is a is a bustling outpost that links commerce between the Guji and Gedeo Zones, with an expansive network of processing stations who buy cherry from across zone borders. These processors would argue (and we would agree) that their coffee profiles are not exactly Yirgacheffe, nor exactly Guji, but something of their own. The communities surrounding Gedeb reach some of the highest growing elevations for coffee in the world and are a truly enchanting part of the long drive through Ethiopia's south. Banko Taratu is one of the communities in eastern Gedeb and includes numerous local cooperatives, as well as independent processing stations of various types, like this one.

This lot comes by way of the independent Banko Taratu processing site owned and operated by EDN Coffee Export PLC, who manages a total of 4 different sites throughout southern Gedeo zone. EDN’s founder, Michael Gebreselassie, spent many years living in the United States (and working at the Port of Oakland, one of the busiest coffee ports in the country) and watching the popularity of Ethiopia’s coffee continue to grow. Feeling certain that the supply chain could be improved at the farm level, Michael founded EDN in 2018.

The Banko Taratu processing site receives cherries from farms up to 2300 meters in elevation, some of the highest in Ethiopia, and indeed the world. The site relies on a team of brothers, Seleshi and Degafe Beyene, to manage the cherry collection from all contributing growers, as well as 190 staff members who manage the day-to-day processing during harvest. Incoming cherry to the site is inspected upon arrival for uniform ripeness and defect, depulped, fermented in spring water for 24-48 hours, and then thoroughly washed in long cement grading channels. Drying is a 2-stage process consisting of a few days in the shade and the remainder in full sun. Drying typically takes 2-3 weeks.

Despite being a young company, EDN has already begun investigating novel processing equipment and techniques. The company is experimenting with an electronic color sorter for precise cherry selection, something that has existed as a prototype for a number of years but has yet to really penetrate into the producer industry. In addition, the company is working with honey processing and anaerobic fermentation techniques across their processing sites, continuously chasing a portfolio of coffee profiles they believe will best serve their farmers and help the industry achieve new ideals.

Check out the roasted product page for info on our roast >>

Size

Unroasted Ethiopia Yirgacheffe Banko Taratu

200 g bag

1 lb bag

2 lb bag

10 lb bag




Santo Antônio-Santa Rita, Farmer Adalberto Zanon dos Santos and Fazenda Riacho das Varas, Farmer Ricardo Hirofumi Yoshimatsu both produce Yellow Catuai:


These farms are located in Matas de Minas coffee region is in the southeastern part of the Minas Gerais state, just over the border from Espirito Santo, with Alto Caparaó as its most recognized of the 63 municipalities that compose the region. With a distinct topography featuring rugged mountain terrains, a mild Brazilian Atlantic Forest climate, and large variations in elevation (between 600 and 1450 meters above sea level), Matas de Minas makes a perfect region for growing specialty coffees. These lots of Yellow Catuai coffee underwent Natural processing. Catuai was developed by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil by crossing Mundo Novo and Caturra varieties.

Paiolinho, Chapadão de Ferro lugar Santa Rita, Farmer Edenilson Jose Fornaro and Ernesto Fornaro:

This farm is located in the Cerrado Mineiro region, northwest of Minas Gerais State. Natural process Red Catuai lot was developed by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil by crossing Mundo Novo and Caturra varieties.



The Matas de Minas coffee region is in the southeastern part of the Minas Gerais state, with a distinct topography featuring rugged mountain terrains, a mild Brazilian Atlantic Forest climate and the Cerrado Mineiro region, located in northwest of Minas Gerais State is a world-recognized, high-quality coffee producing origin and became the first Protected Geographical Indication in Brazil in 2005, with full Designation of Origin in 2013. A strong characteristic of this region is its well-defined seasons—a hot, wet summer followed by a pleasantly dry winter. The dry climate during harvest eliminates potential problems with humidity during the drying process. Minas Gerais is Brazil’s principal agricultural state, and the Cerrado is home to many of the country’s celebrated coffee estates, with expertise in planting, harvesting, drying, and sorting. We love Cerrado coffees for their big body, rich chocolate notes, and velvety texture when pulled as espresso.



Today, the area’s 4,500 farmers produce a combined average of 6 million bags per harvest, with an average of 35 bags per hectare. To reach these production levels, producers had to first adapt to the region’s conditions. Coffee farmers first arrived in Cerrado in the 1970’s, after being pushed out of the state of Parana by frost and out of the state of Sao Paolo by nematodes. They found the soil in Cerrado to be very acidic, which they rectified with the application of calcium to create the healthy soils they enjoy today. Cerrado coffee farms are cultivated in areas with elevations varying between 800 and 1,300 meters above sea level and are known for consistently producing high quality coffees with a repeatable profile. Independent of farm size, the spirit of professionalism is present throughout Cerrado’s coffee producers. Entrepreneurialism is part of farmers’ DNA, and many producers are second or third generation growers who also hold degrees in agronomic engineering, business management, and administration. While each family narrative is different, Cerrado is characterized by an enterprising attitude.

You may also like

Amy

Gregory

Esteban

Esteban Raposo

colman wolsey

Amy

Gregory

Esteban

Esteban Raposo

colman wolsey

Klatch Rewards Program

Earn Points for Actions

Redeem Points for Discounts