【 Product Name 】
Specialty Estate Coffee Beans-Options
Ethiopia Guji Angus G1 Slow Dry Natural
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【Coffee Information】
Ethiopia Sidama Morea G1 Washed Lot 25/03
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 Guji Angus G1 Slow Dry Natural
Blueberry Jam, Strawberry, White Peach, Bergamot, Grape Candy, Dried Mango, Lemon Peel, Orange Blossom, Sweet, Structured, Complex
In southwestern Ethiopia, Guji has emerged as one of the most dazzling stars in the specialty coffee world in recent years. Unlike more open, traditional growing regions, Guji resembles a pristine forest. Angus Estate is situated at elevations above 2,000 meters, surrounded year-round by untouched forest, enveloped in mist, and marked by significant diurnal temperature variation.
This cool environment slows the growth of coffee cherries, forcing an extended maturation process. Through this slow metabolism, trace minerals from the volcanic soil are concentrated into remarkable sweetness within the beans.
Angus Lion King is selected from the prime high-altitude areas of Guji, crafted for coffee connoisseurs seeking intensely rich fruit aromatics and a full, weighty mouthfeel. With a powerful berry fragrance that echoes like a lion's roar from the Ethiopian plateaus, its bold and robust flavor profile invites you to experience a truly majestic cup.
Arabica Coffee Variety: The 74-Series
In the 1970s, the Ethiopian coffee industry faced a devastating threat: Coffee Berry Disease (CBD). To protect the nation’s economic lifeblood, the Jimma Agricultural Research Center (JARC) launched a massive rescue mission. Researchers ventured deep into Ethiopia’s primary forests to identify wild coffee trees that remained healthy and productive even in the heart of the epidemic.
The "74" signifies that the mother tree was selected in 1974. The subsequent numbers (such as 110, 112, or 158) are specific lineage codes assigned by the laboratory. After years of field testing, these cultivars were distributed to farmers because they were not only disease-resistant and high-yielding but—most importantly—possessed exceptional flavor profiles.
The 74-series trees are typically compact with dense branching, providing a survival advantage against the strong winds and extreme temperature fluctuations of high altitudes. The beans are generally small but possess an extremely high density. This physical characteristic allows them to withstand higher heat during roasting, facilitating the transformation of sugars into deeper, more complex sweetness.
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.
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Grade 1 (G1) is the highest grade in Ethiopia’s 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 Anaerobic Slow-Dried Natural, described below:
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【Natural Process / 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.
【Lion King – Slow Drying Process】
While typical natural coffees may complete drying within a week, Angus Lion King undergoes a slow drying process. The coffee cherries are spread on well-ventilated African raised beds and carefully turned at regular intervals by experienced workers to ensure even exposure to airflow.
This extended drying period allows the fruit’s sugars and compounds to gradually infuse into the beans. As a result, the cup develops a rich, jam-like texture while preserving a greater concentration of volatile aromatic compounds.
【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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