The Jabanto group started the business with a total of 29 smallholder coffee farmers out of Yirgacheffe and Kochere Woredas (counties) of the Gedeo zone in 2018. The group has a wider representation in the Gedeo zone. The size of the group has expanded its member size from 29 registered member farmers in 2018 to 40 farmers.
The largest percentage of Jabanto’s production is Natural coffee. There are very few farmers who produce washed coffees. There is a very limited volume of outstanding lots (washed and natural) and anaerobic naturals produced every year by the group.
Each coffee farmer delivers hand-picked coffee cherries directly to their respective natural coffee processing sites. Mostly, manual labour is used to sort out under ripe, overripe and insect/pest damaged cherries. Sometimes, freshly harvested cherries are floated underwater to remove insect-damaged and lighter beans. Well-ripen red cherries are taken to the final coffee drying raised bed (usually called African raised bed) for further drying under the sun for 18-21 days.
A total of 11 Kg of red cherry per square meter is distributed on a drying bed made of the Bamboo mat. To maintain uniform drying among beans, the coffee is turned around on the bed manually six times per day. The cherry is then covered with nylon mesh and plastic during the nighttime.
Starting the 15th day, the trend of coffee bean moisture loss is monitored to pull the dried cherry off the bed if the coffee bean attains a moisture level between 9.5% and 10.5%. This natural coffee processing technique plus the complex interactions among soil, rainfall distribution, temperature, shade, and genetic makeup of varieties play the greatest role to affect the quality profile of a specific coffee lot.
This Ethiopian natural is our favourite type of coffee! Lots of classic fruity notes of blueberry, orange, apricot & tropical fruit juice mouthfeel. To all Ethiopian coffee fans, you don't want to miss this!
Brewing Recipe :
1 : 16
3rd of September 九月三號
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