Notes: Blueberry, cherry, peach, raspberry, cinnamon creamy dreamy
Varietal: Dega, kurume
Ethiopia Biloya Jabanto Kochere Gr1
This Jabanto lot is a community – natural sundried coffee lot which is combined from two coffee farmers in Biloya and Ononcho Kebeles (communities) in Kochere Woreda. Most of the farmers in the group have a recognition of being a model coffee farmer. These are coffee farmers who are experts in coffee post-harvest processing techniques that produced coffees having flavors of spicy, berries, raspberry, cherry, lactic, peach with balanced creamy body.
Till the mid of 2017, the Ethiopian coffee industry had been characterized by long value chain and complex coffee marketing policy that blocked smallholder coffee farmers from direct trade on international markets. The establishment of ECX in 2008 as a marketing and warehousing platform has been helpful for farmers in terms of only providing market information on daily basis. However, its contribution to connect small holder coffee farmers with the international market had been insignificant. Starting mid of 2017, smallholder coffees farmers has been encouraged to participate in direct coffee trade relationship and thereby export their micro lots directly to the international markets.
Despite of such an encouraging policy, the production volume at smallholder coffee farmer level makes the logistics and export processes very expensive and tedious. In particular, the process is economically less feasible and affordable for Gedeo coffee farmers who owns smaller coffee farms with an average production potential of 1.8 metric tons of clean green coffee. As an individual exporter at smallholder coffee farmer level, there are problems of establishing quality control facility, marketing means, export warehouse and milling facilities. To solve all the problems, G Broad Trading PLC has registered farmers in Gedeo and organized them under small farmer business group.
So far, G Broad established two farmer business group namely Jabanto and Edido-Aricha. These groups have a main focus in Gedeo zone. Both natural and washed coffees are produced in the groups. Different coffee lots at the level of village (Kebele), county, single farmer and single variety have been supplied from these groups to the international market since 2018. The groups are responsible to produce high quality coffees and collaborate with G Broad to acquire quality control, marketing, warehousing, export milling, logistics and export documentation processes services. G Broad is the only supplier of Jabanto (40 farmers) and Edido-Aricha (44 farmers) coffee lots from Ethiopia. Condesa has started collaborating on Jabanto coffees with G Broad since 2018/19 cropping season.
The Jabanto group started the business 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 expanded its member size from 29 registered member farmers in 2018 to 40 farmers. In 2018/19, Jabanto produced a total of 126 Metric Tons of high quality coffee. This cropping season (2019/20), with the increment of member size, the group’s production volume increased to 220 Metric Tons of high quality coffee.
The largest percentage of Jabanto’s production is Natural coffee. There are very few farmers who produces washed coffees. There is very limited volume of outstanding lots (washed and natural) and anaerobic naturals produced every year by the group.
Each coffee farmer delivers hand-picked coffee cherries directly to their respective natural coffee processing sites. Mostly, manual labor is used to sort out under ripe, overripe and insect/pest damaged cherries. Sometimes, freshly harvested cherries are floated under water to remove insect damaged and lighter beans. Well-ripen red cherries taken to the final coffee drying raised bed (usually called African raised bed) for further drying under the sun for 18-21 days. A total of 11 Kg of red cherry per square meter is distributed on a drying bed made of Bamboo mat.
To maintain uniform drying among beans, the coffee is turned around on the bed manually six times per day. The cherry is then covered with nylon mesh and plastic during the night time. Starting the 15th day, the trend of coffee bean moisture loss is monitored to pull the dried cherry off the bed if the coffee bean attains a moisture level between 9.5% and 10.5%. This natural coffee processing technique plus the complex interactions among soil, rainfall distribution, temperature, shade, and genetic makeup of varieties play the greatest role to affect the quality profile of a specific coffee lot.
Enjoy Cavalier Coffee Roasters.