Region: Shashamene, Kochere, Gedeo
Elevation: 1780-2300 masl
About: The Ethiopian coffee landscape has seen a remarkable transformation since 2017, especially with the establishment of the Jabanto Farmer’s Group. This group, initiated in 2017, has played a crucial role in enabling smallholder coffee producers to access international markets directly. Presently, the Jabanto Farmer’s Group boasts 89 members hailing from the Yirgacheffe and Kochere wordeas (counties). Now, let's delve into the coffee itself. This particular lot is a blend of several heirloom varieties, including the likes of Walichu, Dega, and Kurume. What makes it truly special is the processing method – the natural approach. Here, whole coffee cherries are meticulously dried on raised beds for a duration of 18 to 21 days, only being removed when they've achieved the perfect moisture content. This slow and controlled drying process preserves the coffee seeds' cell structure, resulting in enhanced flavour and a longer shelf life.The journey of Ethiopian coffee has evolved, and thanks to the Jabanto Farmer’s Group, smallholder farmers are now able to share their exquisite coffee with the world, one perfectly processed bean at a time.
