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.
