【 Product Name 】
Specialty Estate Coffee Beans-
Colombia Margarita Specialty Estate Coffee Beans
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【 Coffee Information 】
1. Colombia Margarita Yamanashi peach CO₂ High Pressure Anaerobic Honey｜Natural Fruit Juice Infused Process
2. Colombia Margarita Peach Blossom Raisin Anaerobic Washed Process｜Fruit Co-fermentation
3. Colombia Margarita Yamanashi peach CO₂ High Pressure Anaerobic Honey｜Natural Fruit Juice Infused Process
4. Colombia Margarita Honeydew Melon CO₂ High Pressure Anaerobic Honey｜Natural Fruit Juice Infused Process
5. Colombia Margarita Wushuwu Osmanthus CO₂ High Pressure Anaerobic Honey｜Natural Fruit Juice Infused Process
6. Colombia Margarita Vanilla Whiskey CO₂ High Pressure Anaerobic Honey｜Natural Fruit Juice Infused Process
7. Colombia Margarita Blueberry Raisin Anaerobic Washed Process｜Fruit Co-fermentation
8. Colombia Margarita Muscat Raisin Anaerobic Washed Process｜Fruit Co-fermentation
※ Due to the special processing method, the color of the coffee beans may vary. Please understand this characteristic before placing your order.
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Colombia Margarita Yamanashi peach CO₂ High Pressure Anaerobic Honey｜Natural Fruit Juice Infused Process
Peach Blossom, White Peach, Rose, and Lychee.
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Colombia Margarita Peach Blossom Raisin Anaerobic Washed Process｜Fruit Co-fermentation
White Peach, Lychee, Rose, and Black Tea, followed by a sweet,
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Colombia Margarita Yamanashi peach CO₂ High Pressure Anaerobic Honey｜Natural Fruit Juice Infused Process
White Peach, Rock Sugar Pear, Floral & Fruity,Juicy and sweet.
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Colombia Margarita Honeydew Melon CO₂ High Pressure Anaerobic Honey｜Natural Fruit Juice Infused Process
Hami Melon, Watermelon, Sweet melon.
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Colombia Margarita Wushuwu Osmanthus CO₂ High Pressure Anaerobic Honey｜Natural Fruit Juice Infused Process
Osmanthus, Sweet Orange, Honey, and Lemon.
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Colombia Margarita Vanilla Whiskey CO₂ High Pressure Anaerobic Honey｜Natural Fruit Juice Infused Process
Vanilla, Whiskey, Maple Syrup, Butter
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Colombia Margarita Blueberry Raisin Anaerobic Washed Process｜Fruit Co-fermentation
Blueberry, Blackberry, Toffee, Red Floral
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Colombia Margarita Muscat Raisin Anaerobic Washed Process｜Fruit Co-fermentation
Muscat Grape, Floral, Sweet Pomelo, Fruit Tea, Juicy and vibrant
Nestled in the pristine terroir of Quindío, Colombia, Café Las Margaritas carries three generations of family farming wisdom. Through meticulous artisan processing techniques, the estate defines the sensory aesthetics of contemporary specialty coffee.
Located at the intersection of the Central and Western Andes mountain ranges, the estate’s rich volcanic ash soil, combined with a stable microclimate, nurtures coffee cherries with refined textures and dense, exceptional bean structures. Each ripe cherry is carefully hand-selected to ensure that every cup reveals the clean and profound expression of its origin.
This collection represents the estate’s ultimate exploration of flavor expression. Tailored to the unique characteristics of each coffee lot, two specialized microclimate fermentation processes have been developed, elevating the natural fruitiness and floral elegance of the beans into an extraordinary sensory experience.
La Margarita demonstrates exceptional mastery of processing techniques, bringing anaerobic fermentation to its fullest potential. The coffee beans undergo fermentation in an oxygen-free environment, allowing them to fully absorb the essence of fruit mucilage and develop an intense complexity reminiscent of perfectly ripened fruits.
Castillo Variety
Caturra, the Arabica coffee variety, is a mutant of Bourbon and was first discovered in Brazil. The taste has a sour taste of lemon or citrus, and it has a fruity taste in terms of sweetness. Although the sweetness is not as good as Typica and Bourbon, the sweetness can be very good when properly roasted. The sweetness of Caturra is determined by the number and dosage of fertilizers applied by the grower, and the harvest period takes 2 years, and the cost of care is high, so the yield is still limited.
Caturra Variety
Caturra, the Arabica coffee variety, is a mutant of Bourbon and was first discovered in Brazil. The taste has a sour taste of lemon or citrus, and it has a fruity taste in terms of sweetness. Although the sweetness is not as good as Typica and Bourbon, the sweetness can be very good when properly roasted. The sweetness of Caturra is determined by the number and dosage of fertilizers applied by the grower, and the harvest period takes 2 years, and the cost of care is high, so the yield is still limited.
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Coffee Variety Overview
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
Arabica coffee originates from Ethiopia in Africa. To this day, there are hundreds and thousands of wild coffee species within Ethiopia, many of which grow year-round in pristine forests. These indigenous wild species have undergone countless local evolutions, including hybridization, mutation, and crossbreeding, resulting in a vast gene pool of native varieties known as the Arabica gene pool. The native varieties produced within Ethiopia are referred to as Heirloom (古優原生種).
These varietals each possess unique flavor characteristics and adaptability, playing a key role in specialty coffee regions worldwide and offering coffee enthusiasts a diverse and rich tasting experience.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses either the Raisin Anaerobic Washed Process or Double Anaerobic Honey Process, processing methods, described below:
【Anaerobic Fermentation】
In this method, coffee cherries are placed in a sealed container filled with carbon dioxide, creating an oxygen-free environment. The low-temperature conditions slow down the breakdown of mucilage sugars and cause the pH level to decrease at a slower rate, extending the fermentation time. This process enhances sweetness and achieves a more balanced flavor profile.
The slow and prolonged fermentation helps develop a smooth, rounded taste while preventing undesirable dryness or excessive acetic acid. The sealed environment also retains aromatic compounds, preventing them from evaporating. After the anaerobic process, the coffee is further processed using the passion honey method.
【Raisin Anaerobic Washed｜Fruit Co-fermentation】
In the Raisin Anaerobic Washed Process, coffee cherries are first dried until they reach a raisin-like stage before undergoing anaerobic fermentation. This method maximizes aromatic complexity, while the subsequent washed process removes the fruit mucilage to enhance clarity, brightness, and a refined acidity. The result is a cup reminiscent of fruit tea, with vibrant juice-like sweetness and remarkable flavor definition.
Fruit co-fermentation refers to a fermentation process in which coffee cherries are fermented together with fresh fruits or fruit juice. When only natural fruits and juices are used, it is known as natural fruit co-fermentation, a processing method that relies exclusively on natural ingredients to create distinctive fruit-forward flavors.
The cup delivers the sensation of freshly squeezed fruit juice. This vibrant sweetness comes from concentrating the cherries' natural sugars before fermentation, resulting in a rich, juicy sweetness and exceptional depth of flavor.
Despite its intensely expressive aromatics, the finish remains remarkably clean and refreshing, much like a fine fruit tea. This is the hallmark of the washed process—preserving clarity and elegance while leaving you eager for another cup.
【CO₂ High Pressure Anaerobic Honey｜Natural Fruit Juice Infused Process】
After the cherries are naturally dried to a raisin-like state, they undergo fermentation to maximize aromatic expression. The subsequent wet processing removes the mucilage, enhancing both acidity and clarity. The cup resembles a white peach and apple blossom tea, with well-defined layers, a refreshing apple-like acidity, and enchanting floral notes.
【Manufacturer Information】
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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