➤ Freshly Roasted Coffee Bean Specialty Store
➤ CQI Certified Q Grader Quality Assurance
➤ Million-Level Coffee Bean Sorting Machine Eliminates Defective Beans
➤ Deoxygenated Preservation Process for Drip Coffee
Estate Drip Coffee, Buy One Box Get One Free
(When you purchase one box, you will receive an additional random box for free.)
❶ Estate Coffee from 6 Countries (10 packs/box):
1. Guatemala
2. Kenya Light Roast
3. Kenya Medium Roast
4. Colombia
5. Ethiopia
6. New Guinea
(Each box contains 10 packs of the same single estate coffee.)
❷ Mixed Flavors Surprise Box (Random Selection): (Purchasing this option will provide a surprise assortment from the six single estate coffees listed above.)
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◆ Box Dimensions: Length 10 x Width 10 x Height 12.5 cm
◆ Note: A maximum of 10 boxes can be picked up at convenience stores.For orders of 11 boxes or more, please choose home delivery.
🔸Outer Box Design for 10 Packs per Box x 1 Box
※ If you need a gift bag, feel free to add-on ► Purchase separately. (For size information, please refer to the bottom of the page.)
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.
Coffee originates from Ethiopia in Africa. The regions suitable for coffee cultivation worldwide lie between 25 degrees north and south latitude, including areas around the equator. Coffee-growing regions require an annual rainfall of 1,500–2,000 mm, aligned with the flowering cycle of coffee trees. Additionally, fertile soil, adequate sunlight, and an optimal altitude are essential factors. The conditions for cultivating high-quality coffee are quite stringent—sunlight, rainfall, soil quality, temperature, harvesting methods, and processing techniques all influence the final coffee quality.
Justin Coffee carefully selects beans from world-renowned coffee-growing regions, insisting on premium single estate coffee for its drip coffee. These regions include Taiwan, Panama, El Salvador, Costa Rica, Guatemala, Honduras, Ethiopia, Kenya, New Guinea, and Indonesia (Sumatra), ensuring a top-tier coffee experience.
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. The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations. These include well-known varieties like Heirloom, Bourbon, Typica, Caturra, Pacas, Catuai, Pacamara, and Geisha.
Justin Coffee carefully selects various Arabica varieties to craft its drip coffee, including world-renowned specialty coffee beans such as Geisha, Pacamara, Heirloom, Bourbon, Typica, Caturra, Pacas, SL28, SL34, Tim Tim, and Catuai.
Justin Coffee prints the bean variety information on the packaging, allowing you to easily identify and appreciate the unique flavors of each coffee as you enjoy your cup. While coffee flavors can vary due to multiple factors, this at least offers a glimpse into the vast and diverse world of coffee beans.
(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 the following three processing methods, described below:
【Natural / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
【Honey / Pulped Natural / Semi-dry Process】
The honey process is a method that combines elements of both the natural process and the washed process. This technique was initially developed in Costa Rica. Similar to the washed process, the skin and pulp of the coffee cherries are removed, but the fermentation step is skipped. Instead, the mucilage layer (a sticky, sugary layer around the bean) is left intact and dried under sunlight.
The term "honey" does not refer to the addition of actual honey. Rather, it derives from the sticky texture of the mucilage, which resembles honey. The retention of this layer, rich in sugars and acids, is the key to the honey process. The amount of mucilage left on the beans determines the sweetness and flavor complexity.
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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※ Note: A maximum of 10 boxes can be picked up at convenience stores.For orders of 11 boxes or more, please choose home delivery.
Additional items cannot be included in the same order.
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