ALTITUDE: 1780 - 2300 masl
TASTING NOTES: Apricot, Blackberry, Cherry, Floral, Honey, Lemon, Plum, Strawberry, Vanilla
JABANTO FARMERS GROUP
The Jabanto group started with a total of 29 small holder coffee farmers out of Yirgacheffe and Kochere woredas (counties) of Gedeo zone in 2018. The group has a wider representation in Gedeo zone. The size of the group has been expanding and trying to represent coffee farms in higher and mid altitudes within Gedeo coffee growing areas. In 2017/18, Jabanto could produce a total of 72 metric tonnes of exportable coffee, with that number increasing to 126 metric tones in 2018/19 with the increase of farmer member from 29 to 44.
The producers of the Jabanto group produce both naturals and washed coffees, but naturals make up the lion's share of the volume. For the naturals, before the coffee is placed on raised drying beds, cherries have to be floated in water to remove lighter cherries and insect damaged ones. After transferring the coffee to the raised beds, intensive hand sorting is carried out to remove over and unripe cherries.
Preparation of fully washed coffee through wet fermentation is a common practice in Jabanto. Fermentation time ranges from 36-48Hrs depending on the local atmospheric temperature. Soaking under water overnight for further cleaning is practiced heterogeneously within the group. For both processing methods, to maintain uniform drying among individual cherry, farmers manage drying thickness and target to attain bean moisture level between 9.0% and 10.5%.