【Product Name】
Ethiopia Bench Maji Fair Trade Station Geisha G1 Washed
【Coffee Information】
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.
Ethiopia Bench Maji Fair Trade Station Geisha G1 Washed
White Flowers, Orange Blossom, Lemon, Bergamot, Earl Grey Tea, with a lingering Honey Green Tea finish and exceptional sweetness.
Coffee Flavor
Coffee flavors are developed through the thermal degradation of various nutrients and compounds naturally found in green coffee beans during roasting, creating aromatic molecules that contribute to diverse flavor characteristics. High-quality coffee beans naturally possess rich aromas, which continue to evolve through different roasting stages, revealing delicate and enjoyable aromatic changes that are truly worth savoring.
Ethiopia Bench Maji Fair Trade Station Geisha G1 Washed
White Flowers, Orange Blossom, Lemon, Bergamot, Earl Grey Tea, with a lingering Honey Green Tea finish and exceptional sweetness.
Fair Trade Station is located in Bench Maji, Ethiopia, a remote and pristine region that is difficult to access even on maps. Its untouched natural environment and unique, stable microclimate create highly distinctive Geisha/Gesha coffee with exceptional clarity and character. Local producers firmly believe that only through dedicated farming and honest craftsmanship can they achieve the fairest and most authentic rewards.
Beyond its natural advantages, the station’s high-altitude location and significant day-to-night temperature variation play a crucial role in developing the coffee’s sweetness, complexity, and layered flavor profile.
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Grade 1 (G1) is the highest classification in Ethiopia’s coffee grading system.
Arabica Coffee Variety – Geisha (Gesha)
Geisha coffee, once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, is a legendary name in the world of specialty coffee. However, there is significant confusion surrounding the Geisha variety, as several genetically distinct plant types are referred to as Geisha, many of which share a similar geographic origin in Ethiopia. Recent genetic diversity analysis conducted by the World Coffee Research confirms that the T2722 variety cultivated in Panama is both unique and consistent. When well-managed in high-altitude regions, this variety is strongly correlated with exceptional cupping quality and is renowned for its delicate floral aroma, jasmine notes, and peach-like fragrance.
The Geisha variety that has thrived in Panama for over 60 years is the T2722 variety. It was originally collected in the 1930s from the coffee forests of Ethiopia. The seeds were sent to the Lyamungu Research Station in Tanzania and later transported to Central America in 1953, where they were documented at the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Costa Rica under the designation T2722. During the 1960s, it was recognized for its tolerance to coffee leaf rust and was distributed by CATIE across Panama. However, due to its fragile branches, it was not favored by farmers and thus was not widely planted. It wasn’t until 2005, when the Peterson family of Boquete, Panama, entered this coffee into the Best of Panama competition and auction, that the variety gained fame. It received exceptional praise and set a record for green coffee auction prices at the time.
Regarding the name "Geisha," the spellings "Geisha" and "Gesha" are often used interchangeably. This is related to phonetic transliteration, as there is no fixed translation from Ethiopian dialects to English. The variety was originally recorded as "Geisha" in planting records. Over the decades, coffee researchers and cultivation databases maintained this spelling, leading to its widespread promotion and use within the coffee industry. The variety was first collected from a mountain in Ethiopia, the name of which is typically translated into English as either "Gesha" or "Geisha."
In recent years, the cultivation of the Geisha variety has gained popularity worldwide, achieving remarkable success in major coffee competitions. This includes regions in Central and South America such as Guatemala, Costa Rica, El Salvador, Colombia, and Peru, where the variety has often been transplanted from Panama's T2722. Additionally, Taiwan has also begun cultivating Geisha in many high-altitude regions. Typically, the higher the elevation, the more enchanting the coffee’s flavor becomes.
Grade 1 - G1 is the highest grade in Ethiopia's coffee grading system.
Coffee Introduction
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. This particular batch uses Caturra, Colombia, and Castillo, briefly described below.
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)
Coffee processing refers to the transformation of ripe red coffee cherries into dried green coffee beans. Each method has its pros and cons, influenced by the natural environment and specific needs of the production region. Therefore, each coffee-producing area adopts processing methods best suited to its conditions. This batch uses the Washed Process, which are summarized below:
【Washed / Wet Processe】
Also called the wet processing method, this technique involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to remove residual mucilage from their surface. After fermentation, they are thoroughly washed and dried under sunlight or with mechanical dryers.
Compared to the natural process, the washed process produces a cleaner, crisper cup with lighter body. It often highlights bright, vibrant flavors and the complex acidity that defines specialty coffee. While washed coffees may still exhibit fruity characteristics, they are typically more refined and easier to distinguish, making them a hallmark of high-quality coffee.
【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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