Ethiopia
Jabanto Producers
Honey

The Jabanto group tries to produce different coffee types: regional lots, village level lots, single farmer lots, variety lots and processing lots. The collaboration between Bi-Lab (Ethiopia) and Co-Lab (Australia) could help better define coffee sourcing approaches, quality control mechanisms, marketing and promotion opportunities for farmers.

Honey process Ethiopian Heirloom

Flavour: jasmine, lemon myrtle, apricot

Body: Acidity:

Roast: omni (filter + espresso)

This week we’re sharing coffee from Jabanto Farmers Group, from Kochere in Ethiopia. The group was formed by 29 smallholder coffee farmers in 2018 to allow them to export their coffee internationally, and has grown steadily since. Today there are 87 registered smallholder coffee farmers in the group.

The group tries to produce different coffee types: regional lots, village level lots, single farmer lots, variety lots and processing lots.

The collaboration between Bi-Lab and Co-Lab, two specialised coffee laboratories owned by G Broad in Addis Ababa and Condesa in Sydney respectively, helped Jabanto better define coffee sourcing approaches, quality control mechanisms, marketing and promotion opportunities for farmers.

By doing this for the 2020-21 cropping season, a great amount of high quality and different coffee types were available, and we’re pleased to be able to share them with you.

We’ve been enjoying the different processing lots this year (our Brew Crew VS subscribers are tasting an Anaerobic Process from Jabanto this month, and also Carbonic Maceration previously).

What is Honey Process?

So at this point you may be wondering what honey processed means: it’s also something different from our usual deliveries. Most of the coffee we share is washed process, where all the flesh of the coffee cherry is removed by a depulping machine when it’s processed at origin. The coffee is then fermented, washed and dried before export.

Honey process is where the pulping machine only removes a percentage of the flesh. The coffee is then dried with some of the flesh remaining, which means the sugars in the flesh are then present in the coffee.

We tend to showcase washed coffees because we think it highlights the unique characteristics of each coffee, and has a cleaner cup profile, but when we tasted this coffee we loved it, and also a part of the different processing lots from Jabanto we think it’s a great opportunity to taste the difference processing can make to the flavours in the cup.

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 and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

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

Best brewed within days 15-49 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

Try our custom brewing recipes

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

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 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 (single origin)
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 Producers
Country: Ethiopia
Region: Kochere
Altitude: 2000m above sea level
Variety: Ethiopian Heirloom
Process: honey
Importer: Condesa Co.Lab
Body: Light
Acidity: Bright
Tasting notes: Jasmine, lemon myrtle, apricot
Roast style: Omni (filter + espresso)

Variety

Ethiopian Heirloom variety

Heirloom (or sometimes Landrace) is an umbrella term that refers to all the coffee varietals endemic to Ethiopia.

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…

Farm processes

Honey process

This technique leaves some flesh on the coffee cherry as it is washed and dried. This tends to give a slightly sweeter flavour, but can also reduce the quality and longevity of the coffee due to the fermentation of the sugars in the flesh.