Juicy peach, lime & rhubarb.

Founded in 2018 with just 29 smallholder farmers, the Jabanto group has grown to 87 members across Yirgacheffe and Kochere in Ethiopia's Gedeo zone. Dedicated to producing high-quality coffee, these farmers are experts in post-harvest processing, ensuring excellence in every lot. Until 2017, smallholder farms faced challenges accessing international markets due to Ethiopia's complex coffee trade policies. The formation of Jabanto, alongside G Broad Trading PLC, created a direct export pathway, allowing farmers to collaborate on logistics, milling, and quality control. This particular Jabanto lot comes from the Biloya community in Kochere, where ripe cherries are carefully hand-picked and meticulously processed. Using the traditional Agard pulping method, coffee undergoes a 48-hour wet fermentation with multiple water changes to enhance clarity and complexity. The beans are then soaked, shade-dried for consistency, and finally sun-dried on raised beds for 10 days, ensuring optimal moisture content. Jabanto's commitment to precision and sustainbility results in a bright, clean cup that reflects the terroir of Gedeo. More than just coffee, it's a testament to collaboration, resilience, and the pursuit of quality by Ethiopia's smallholder farmers.

--- Suggested Recipe ~~~ In: 22g Out: 44g Time: 30sec Temp: 94.5°C

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Downloadable Files

[Coffee Card (A6)](https://cdn.shopify.com/s/files/1/0624/5430/0844/files/Jabanto_Kochere_Washed_Kenya.pdf?v=1743653295 "Coffee Card")
[Jabanto origin photo 1](https://cdn.shopify.com/s/files/1/0624/5430/0844/files/Biloya_Jabanto_Producers_2.png?v=1743653646 "Origin photo 1")
[Jabanto origin photo 2](https://cdn.shopify.com/s/files/1/0624/5430/0844/files/Biloya_Jabanto_Producers_3.png?v=1743653704 "Origin photo 2")
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