Ethiopia BANKO ON IT from the Dutch roaster Sprout Coffee Roasters will transport you straight to a tropical atmosphere full of juicy fruit, flowers, and chocolate. From the very first sip, it captivates with the juicy sweetness of ripe peaches, delicate floral notes, and a pleasant chocolate aftertaste that beautifully rounds out the entire cup. The result is a lively, complex, yet very clean coffee that will appeal to lovers of distinctive Ethiopian profiles as well as those who enjoy discovering new flavor experiences.
The coffee comes from the village of Banko Chelchele in the Gedeb area, which is part of the renowned Yirgacheffe region in southern Ethiopia. At an elevation of 1,900 to 2,300 meters, small-scale farmers here grow the 74110 and 74112 varieties in fertile red soil rich in minerals. Coffee trees are a vital source of livelihood for local communities, and the harvest—which takes place from October through December—is carried out exclusively by hand, with only perfectly ripe cherries being selected. The processing station employs more than two hundred workers and provides farmers with financial support as well as bonuses for high-quality harvests.
This lot was processed using the Super Natural method, which takes traditional dry processing one step further. The selected cherries are first fermented for approximately 36 to 48 hours, then slowly dried on raised beds for 27 to 30 days. Thanks to the longer fermentation and drying periods, the beans develop a more pronounced sweetness, a fuller body, and more complex aromas. After drying, the beans undergo dry milling, during which the dried skin and parchment layer are removed; the beans are then sorted by quality and prepared for export.
- Processing station: Banko Chelchele
- Elevation: 1,900–2,300 m above sea level