This coffee is sourced from the Banko Taratu Mill in the Gedeo region of Ethiopia, where local producers grow coffee at elevations between 1,900 and 2,300 meters. It undergoes a unique double fermentation washed process, involving an initial 48–72 hour fermentation followed by a second 12–24 hour fermentation before drying on raised beds. This method results in an intensely fruity and sweet cup with bright flavor notes of tangerine, pink lady apple, peach, and subtle florals.
Case Coffee Roasters was founded in 2006 by Kati and Tim Case in Ashland, Oregon. The team roasts on a Diedrich IR 7 with a focus on light to medium profiles, using compostable packaging throughout. Sourcing follows a direct trade and relationship based model with an emphasis on sustainability, and USDA Organic certified coffees feature in the range. The café on Fourth Street serves espresso, pour over, and pastries from local bakeries, and the business supports nonprofits and arts organisations in the Ashland community through regular partnerships.
