Ethiopia Bombe Tadisa Passion Returns
A limited micro-lot custom-made in collaboration with the COE 2nd place processing station.
Ethiopia Bombe Tadisa Passion G1 Honey
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【Special Processing Method: Coffee beans may have uneven coloring. Please understand this 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.
Ethiopia Sidamo Bensa Bombe Tadisa G1 Honey
Berry, Tangerine, Honeydew, Mandarin Orange Juice, Blueberry, Crème brûlée Sweetness, Toffee Finish, Juicy and Full-Bodied, Sweet and Well-Rounded
Bensa is located in the southeastern part of Sidama, Ethiopia. Sidama is one of Ethiopia’s most renowned coffee-producing regions, situated in the southwest of the country. The region’s volcanic-rich soil provides an ideal environment for coffee cultivation.
Over time, Sidama has grown into a thriving coffee hub, with 46 cooperatives and over 80,000 smallholder farming families. The region is known for its exceptional coffee processing capabilities, producing beans with candied strawberry or blueberry fruit notes, vibrant yet smooth acidity, and a full-bodied mouthfeel. Each year, Sidama produces around 10,000 tons of high-quality organic Arabica coffee beans, and since 2003, it has been certified by Fairtrade Labeling Organizations International (FLO).
Within Bensa’s Bombe Village, there is a smaller area called Tadisa, which in the local language means "connection."
The "Orange Glow Geisha(Tadisa)" series comes exclusively from the same processing station. Through three different custom processing methods, the same terroir showcases a variety of distinct yet equally captivating coffee flavors. This allows coffee lovers to experience the immense diversity of Ethiopian coffee’s flavor profile, proving just how dynamic and multi-faceted it can be.
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.
It is important to note that not all coffee grown in the Blue Mountains qualifies as "Blue Mountain Coffee." Only coffee grown within the legally defined region and at altitudes between 915 meters and 1,675 meters can be officially labeled as Blue Mountain Coffee.
In the 20th century, Ethiopia officially initiated a series of projects to search for, test, and classify coffee varieties. To combat the impact of coffee diseases, the Jimma Agricultural Research Center (JARC) collected 639 coffee varieties and, after extensive research, released 13 selected cultivars, including 74110, 74112, and 74158.
In the 2021 Cup of Excellence (COE) competition, these varieties performed exceptionally well among the top 30 winners: 74110 appeared 8 times, 74112 appeared 10 times, 74158 appeared 6 times
Outstanding Performance of 74110 & 74112
The 74110 variety made a strong impression in Ethiopia’s first-ever national coffee competition, where washed-process lots secured 2nd, 3rd, and 8th place. Notably, the 2nd and 3rd place lots received over 90 points from international judges, marking a remarkable achievement.
The 74112 variety originates from the Metu-Bishari Forest. It has small leaves and cherries, with a compact canopy. This variety is known for its delicate fruit aroma and smooth syrupy body, making it an excellent choice for high-quality specialty coffee.
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Grade 1 - G1 is the highest level in the Ethiopian coffee grading system.
(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 honey processing methods, described below:
【Honey / Pulped Natural / Semi-dry Process】
Also known as: 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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