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.

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.