Ethiopia | Jabanto Shashamene | Heirloom | Natural

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Funky
  20

Region: Shashamene, Kochere, Gedeo Elevation: 1780-2300 masl About:  The Ethiopian coffee landscape has seen a remarkable transformation since 2017, especially with the establishment of the Jabanto Farmer’s Group. This group, initiated in 2017, has played a crucial role in enabling smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. coffee producers to access international markets directly. Presently, the Jabanto Farmer’s Group boasts 89 members hailing from the Yirgacheffe and Kochere wordeas (counties). Now, let's delve into the coffee itself. This particular lot is a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of several heirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. varieties, including the likes of Walichu , Dega , and Kurume. What makes it truly special is the processing method – the naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. approach. Here, whole coffee cherries are meticulously dried on raised beds for a duration of 18 to 21 days, only being removed when they've achieved the perfect moisture content. This slow and controlled drying process preserves the coffee seeds' cell structure, resulting in enhanced flavour and a longer shelf life.The journey of Ethiopian coffee has evolved, and thanks to the Jabanto Farmer’s Group, smallholder farmers are now able to share their exquisite coffee with the world, one perfectly processed bean at a time.