Ethiopia Bishari Natural

Tastes Like : Tropical fruit, jasmine, lemon

Origin : Ethiopia

Region : Yirgacheffe

Varietal : Kurume

Altitude : 1780 - 2300m

Process : Natural

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Jabanto business group was established in 2018 comprising of 29 smallholder coffee farmers from the Gedeo zone. The size of the group has expanded over the years and as of today there 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.


One of these variety lots is the Bishari lot. Bishari is a name of a small village in the southwestern part of Ethiopia from which breeder (starting) seeds were collected for the first time for those coffee berry disease resistant varieties developed by breeders in Jimma Agricultural Research Center (JARC).


Natural processed coffees represent a large proportion of the Jabanto production. Each coffee farmer delivers hand-picked coffee cherries directly to their respective natural coffee processing sites, where they are hand-sorted to remove under-ripe, over-ripe and insect/pest damaged cherries.


Well-ripened red cherries are taken to African raised beds for drying under the sun for 18 to 21 days. To maintain uniform drying among beans, the coffee is manually turned on the bed six times per day until the bean reaches a moisture level between 9.5% and 10.5%.