Ethiopia
Biloya
(Espresso Roast)

Washed process coffee with a medium body and low acidity. It is floral with flavours of toffee and chocolate.

Washed process 74112, 74165, Kurume

Flavour: toffee, chocolate

Body: Acidity:

The Jabanto group began its operations in 2018 with 29 smallholder coffee farmers from the Yirgacheffe and Kochere Woredas (counties) of the Gedeo Zone. Since then, the group has expanded significantly, growing to 87 members by the 2023/24 harvest season.

With the support of Condesa Co. Lab and G-Broad, we have seized the opportunity to offer high-quality community lots sourced from Jabanto members. Specifically, this Jabanto lot comes from the Kochere Woreda, particularly from producers in Biloya Kebele. Many farmers in this group are recognized as model coffee farmers, demonstrating expertise in post-harvest processing techniques that yield high-quality coffee, despite being classified as Grade 2.

Until mid-2017, the Ethiopian coffee industry was hampered by a lengthy value chain and complex marketing policies, which prevented smallholder farmers from engaging directly with international markets. The establishment of the Ethiopian Commodity Exchange (ECX) in 2008 provided daily market information but did little to connect smallholder farmers to global markets. However, in 2017, policies began encouraging direct trade, allowing farmers to export micro-lots directly.

Despite these policy improvements, smallholder coffee farmers face significant challenges due to the high costs and logistical difficulties of exporting, particularly in Gedeo, where average farm production is about 1.8 metric tons of clean green coffee. Smallholder exporters struggle with quality control, marketing, and infrastructure issues. To address these challenges, G-Broad Trading PLC has organized farmers in Gedeo into small farmer business groups.

G-Broad has established two such groups, Jabanto and Edido-Aricha, focusing on the Gedeo Zone. These groups produce both natural and washed coffees and have been supplying various coffee lots—ranging from village (Kebele) level to single farmer and single variety— to international markets since 2018. They are responsible for ensuring high-quality coffee production and collaborating with G-Broad for quality control, marketing, warehousing, export milling, logistics, and documentation.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso (best enjoyed black)

Roast style: espresso. We normally roast all our single origins omni, but there are some exceptions—this coffee is one of them! The roast profile leans to the darker side of the spectrum, but is still considered lighter when compared to other espresso roasts in the market.

Designed for espresso brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 10–42 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Recommended ratio: 1:2 to 1:2.2 in ~26-32 seconds

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For our espresso roasts, we recommend a coffee:yield ratio of 1:2 or 1:2.2:

Dose: 22g ground coffee
Yield: 46–48g espresso
Total brew time: ~26-32 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (espresso roast blends and single origins)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Jabanto Washing Station
Country: Ethiopia
Region: Kochere
Altitude: 1800-1950m above sea level
Varieties: 74112, 74165, and Kurume
Process: washed
Harvested: January 2024
Country grade: Grade 2 (Ethiopia)
Importer: Condesa Co.Lab
Body
Acidity
Tasting notes: Toffee, chocolate
Roast style: Espresso (black + milk drinks)

Varieties

74112 variety

A varietal from the Metu Bishari selections made in the forests of the Illubabor Zone in western Ethiopia in 1974. The Jimma Agricultural Research Center (JARC) selected it (alongside a few others)for its resistance to coffee berry disease.

74165 variety

Kurume variety

An Ethiopian sub-varietal that falls under the umbrella of Heirloom/landrace category, called as such in the Yirgacheffe area but referred to as Kudhum in Guji.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Kochere region of Ethiopia

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.