The Normal

Ethiopia Yirgacheffe Jabanto Group 衣索比亞 耶加雪啡 加班圖合作社

Quantity

藍莓、熱帶水果、甜橙、杏桃
Blueberries. Tropical fruits. Sweet oranges. Apricots.

Variety Heirloom
Processing
Natural
Region Yirgachaffe
Altitude
1900-2200masl
Roast Level Light Roast

About this coffee :

Jabanto 集團於 2018 年與 Gedeo 地區的 Yirgacheffe 和 Kochere Woredas(縣)共 29 名小農咖啡農開始業務。該集團在 Gedeo 地區擁有更廣泛的代表。集團規模從2018年的29名註冊農戶擴大到40名農戶。

Jabanto 產量最大的是日曬咖啡。很少有農民生產水洗咖啡。該集團每年生產的優秀批次(水洗和日曬)和厭氧日曬的數量非常有限。

每個咖啡農都將手工採摘的咖啡果直接運送到各自的日曬咖啡處理場所。大多數情況下,體力勞動用於分揀成熟、過熟和蟲害損壞的咖啡果。有時,新鮮收穫的咖啡果會漂浮在水下,以去除受蟲害和較輕的豆子。成熟的紅咖啡果被帶到最後的咖啡乾燥高架床(通常稱為非洲高架床)在陽光下進一步乾燥18-21天。

每平方米總共有 11 Kg 的紅咖啡果分佈在由竹墊製成的干燥床上。為了保持咖啡豆之間的均勻乾燥,每天手動將咖啡在床上翻轉六次。然後在夜間用尼龍網和塑料覆蓋咖啡果。

從第 15 天開始,如果咖啡豆的水分含量在 9.5% 到 10.5% 之間,則會監測咖啡豆水分流失的趨勢,以將乾果從床上拉下。這種日曬咖啡處理技術加上土壤、降雨分佈、溫度、樹蔭和品種基因組成之間的複雜相互作用,對影響特定咖啡批次的質量特徵起著最大的作用。

這衣索比亞日曬咖啡是我們最喜歡的咖啡類型!許多經典的藍莓、橙子、杏和熱帶果汁的果香口感。對於所有衣索比亞咖啡迷來說,你絕對不能錯過這個!

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 : 

Filter
Brewing ratio 1 : 16
Ground coffee 22g
Total water 360ml
Water temperature 97ºc
Brew time 2.30-300 minutes
Roast Date 3rd of September 九月三號

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