Ethiopia Jabanto Producers Washed: Sample Coffee Roasters

Ethiopia
Jabanto Producers
Washed

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.

Body Acidity

Roasted omni for filter and 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 earlier last year, and also Carbonic Maceration previously), and we shared their Honey Process with Brew Crew subscribers at the end of last year, too.

Sourcing and ingredients

100% Ethiopian Heirloom coffee beans, provided by Condesa Co.Lab and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Jabanto Producers
Country: Ethiopia
Region: Kochere
Altitude: 2000m above sea level
Varietals: Ethiopian Heirloom
Process: Washed
Body: Light
Acidity: Bright
Tasting notes: Jasmine, lemon myrtle, candy
Roast style: Omni

Varietals

Ethiopian Heirloom varietal

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

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.