Production in Ethiopia is most centered around washing stations (or sites) typically set up to process either washed or natural coffees. These can be privately or co-operatively owned and will purchase cherry from small-holder farmers in their local woredas (districts). Located in the Gedeo Zone of the Gedeb district, Banko Dadatu is one of the most known coffee-producing areas within the famous Gedeb Woreda. Known for its dense, layered semi forest and garden vegetation structure encompassing false banana trees and shade-grown coffee trees, it is an excellent example of the best coffee growing agroecology.

The Banko Dadatu coop was established in 2012. It is a member of the YCFCU, or Yirgacheffe Coffee Farmers’ Cooperative Union, an organization of co-ops that help maintain a sustainable life for farmers in the area. This coop currently has 177 members, all producing different coffees in the region. Mitiku Alemayehu is the owner of the wet mill where this lot has been processed. He built his wet mill in 2019 with the hope of reaching out to purchasing exclusively red cherries from the nearby farmers in the Bank Dadatu village. His ambition became a reality after the completion of the project. Mitiku is a native of the Gedeb town; he started his journey in the coffee industry 12 years ago and still describes it as a success built on a solid foundation of relationships with the community. The processing method is classic fully washed, with the coffee dried on African beds.

Yirgacheffe coffees have a floral and lemon flavor — sweet, juicy, bright, floral, black tea, citrus. They are soft, gentle coffees with a creamy body that make them inviting to sip. 

In the cup: floral notes with hints of lemon and bergamot, white tea, a lovely round acidity of pineapple juice with honey-like sweetness and creamy mouthfeel. The aroma is of sweet flowers is perceivable as soon as you grind it.

Minimum resting period: 10 days from roast date for espresso roast, 5 days for filter roast.