Just landed (Aug 2025): Ethiopia Yirgacheffe Grade 1  Banko. Bright, floral, and quaffable, this cooperative coffee is a great example of the growing region.

What to expect

• Tasting notes: jasmine and bergamot aroma, lemon and stone-fruit acidity, a honeyed sweetness, and a silky, tea-like finish.
• Body & balance: light-to-medium body with lively, clean acidity — delicate and refreshing.
• Roast style: we’re highlighting this one at a light–medium roast to showcase the floral aromatics and honeyed balance.

A little about the origin - This lot comes from the Banko area of Yirgacheffe, Ethiopia — a region famous for its high-elevation farms, careful post-harvest handling, and coffees with bright, floral character. This Grade 1 lot was sorted and processed to preserve the delicate aromatics and clarity, giving you all of the origin’s signature notes in the cup.

How to brew it

• Pour-over (V60 / Kalita / Chemex): 1:15–1:17 ratio (coffee:water), 195–205°F (90–96°C). we brew 25grams of coffee to 345 grams of water over the course of 3 miutes (and 3-4 equal doses of water) to bring out the floral and stone-fruit notes.
• Ice-Brew : Use small ice cubes for 1/2 the water ratio, and brew hot directly on top of the ice. You can strain any ice remaining after the brew and chill, or drink immediately on the rocks.
• Espresso: dial slightly finer and keep extraction controlled to balance sweetness and acidity — expect bright, tea-like espresso shots. We’ll be happy to dial in a grind and recipe for your preferred method—just ask the barista.

Banko Dhadhato is part of the Gedeb district, the southernmost district of Ethiopia’s famous Gedeo zone. Nearly all of Gedeb is known for its gifted processing climate and experienced growers. Washed and natural coffees alike from this area tend to be dense and fruit-forward, ranging from sparkling clean acidic fruits to jammy or herbal concentrated sweetness. Banko Dhadhato is one of many primary Fair Trade and organic certified cooperatives that make up the storied Yirgacheffe Coffee Farmers Cooperative Union (YCFCU).  

...still reading? Here's even more about this coffee:

In the past, the Worka cooperative encapsulated a large share of this area’s farmers. In recent years, newer cooperatives have been established in more specific communities here. Banko Dhadhato was founded in the Worka area in 2013 with 250 farmers from the Banko Dhadhato kebele (small municipality), and has been part of YCFCU ever since.  

Banko Dhadhato now has 755 farmer members and represents just over 500 hectares of coffee production—about 0.66 hectares apiece on average. These are quintessential Gedeo family farms: small and forested, whose production is often divided between spacious, lofty coffee trees, other fruits or legumes, and enset, a fruitless cousin of the banana plant whose pulp is packed into cakes, fermented underground, and then toasted as a staple starch. This common pair of crops satisfies unique and separate needs: coffee for economic livelihood; and enset for nutrition. 

Washed coffee is produced very straightforwardly at the coop. Cherry is picked daily during harvest and delivered to the coop by individual farmers. All cherry is sorted on arrival for imperfections and uniform ripeness. Coffee is depulped and fermented overnight in open tanks, and then washed clean and soaked in fresh water before being transferred to the raised drying tables. The parchment coffee dries in the sun for an average of 2 weeks, after which it is brought into the local warehouse for storage, prior to being transported to Addis Ababa for final dry milling and export.