$19.00 | 12 oz bag
Established in 2018, the Jabanto group is made up of 29 small-scale coffee farmers from the Kochere and Yirgacheffe woredas in the Gedeo Zone in Ethiopia. After changes to the Ethiopian coffee market in 2017, these farmers, among hundreds of other small-scale coffee farmers, were permitted to sell their coffee directly on national and international markets. Most of these farmers produce natural sundried coffee. For this lot, coffees from four neighboring kebeles in Kochere were combined—Biloya, Buno, Kore, and Ononcho. These farmers are experts in post-harvest processing techniques that resulted in flavors of raspberry, pastry, and citrus.
Most coffees produced by small-scale farmers in Ethiopia's Gedeo Zone can be described as "garden coffee production systems." Since population density in the area is very high, coffee farm sizes are quite small—roughly one hectare on average. For more than half a century, farmers have either sold their red coffee cherries to farmers’ cooperatives or to private coffee processors, during which time cooperative unions or private exporters have been solely responsible for exporting coffees from small-scale coffee farmers. As of July 2017, a new coffee marketing and quality control policy came into place that permitted farmers to sell their coffee directly on international markets.
The new policy allows coffee farmers with more than two hectares of farmland to get their exporting license. Ever since the new policy, hundreds of coffee farmers in the Gedeo Zone have secured their licenses, and Counter Culture has had the opportunity to taste coffees from many of these small-scale coffee farmers. Taking into account the physical and sensorial quality scores, we selected 29 coffee farmers from the Kochere and Yirgacheffe woredas (counties), and organized them under a group called Jabanto Organic Coffee Producers and Exporters Farmers Group. Our East African Supply Chain Management Coordination office has been working closely to come up with an exporting strategy that best defines on how to export produce of small-scale coffee farmers. By following the strategies that we outlined, in the 2017–18 cropping season, a total of 22 farmers from the group were able to export their coffee to our roastery in Durham, NC. Most of the farmers, 18 in total, produced natural sundried coffee while the other four produced washed coffee.
This Jabanto lot is a community lot for natural sundried coffees, which combines coffee from four neighboring farms in the Biloya, Buno, Kore and Ononcho kebeles (communities). Most of the farmers in the group have been recognized as model coffee farmers. These are coffee farmers who are experts in post-harvest processing techniques that resulted in flavors of raspberry, pastry, and citrus.