Jabanto, Natural

Red grape, creamy guava & balanced fruit ferment.

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Changing Ethiopian export laws has enabled these enterprising smallholders to bring their delicious coffee to the world. Forming in 2018, a collective of producers from the celebrated Yirgacheffe region formed the Jabanto group to take direct control. Despite the celebrated nature of their origin, historically it's been a challenge for Ethiopian small holder farmers to showcase their individual efforts. With changes allowing direct export, the Jabanto group have been able to showcase just what these producers can do. For this lot, ripe cherries from 12 members in the famous Yirgacheffe region were meticulously hand-picked, hand sorted and dried over 21 days. Altitudes over 2000 MASL, rich soils, balanced agroforestry and delicious indigenous varieties all come together in this natural process lot what we know you'll enjoy

--- Suggested Recipe ~~~ In: 22g Out: 44g Time: 28sec Temp: 94°C ===

The Jabanto, a natural-processed coffee from the Yirgacheffe region of Ethiopia, represents the collaborative output of the Jabanto group. Grown at 2000 masl, this lot highlights the distinct character often associated with its origin. Because this coffee undergoes a natural process, the cherry remains intact during drying, which typically encourages the development of pronounced sweetness and complex fruit-forward profiles.

Roasted by Five Senses, this selection offers a sensory experience defined by red grape, creamy guava, and a balanced fruit ferment. When evaluating these specific attributes, it can be helpful to reference a flavor wheel to better categorize the interplay between the inherent acidity and the heavy, fruit-driven body. This coffee serves as a compelling example of how regional terroir and traditional processing techniques converge to create a nuanced cup, showcasing the depth of flavor that Yirgacheffe is widely recognized for among coffee enthusiasts.