Ethiopia Guji Hambella Carbonic Natural
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 Hambella G1 Carbonic Natural
Port wine flavor, tropical fruits, dried pineapple, soaked plum, orange chocolate, rich layers, full-bodied, smooth, and sweet.
Ethiopia – A Legacy of Coffee for Thousands of Years
Ethiopia carries a legendary coffee heritage that spans over a thousand years. After the discovery of coffee in the Kaffa region, coffee cultivation gradually expanded to the southwestern coffee regions and the Harar region.
In the past decade, Guji has emerged as a newly developed coffee-growing region in Ethiopia. Today, the Guji region is primarily divided into three main areas: Uraga, Hambela, and Shakiso.
Smallholder farmers around the processing stations cultivate relatively newer coffee varieties. With elevations above 2,000m, the natural terroir contributes to exceptional coffee flavors and unique cup profiles.
Guji belongs to Ethiopia’s southwestern coffee-growing region, characterized by highland terrain, distinct dry and rainy seasons, and abundant water resources. Streams wind through the valleys near the processing stations, and underground mountain springs provide clean and plentiful water, allowing the production of exceptionally high-quality washed coffees. These favorable conditions also enable native heirloom coffee varieties to express their purest and most vibrant flavors.
Guji Region Overview
Guji, located southeast of Yirgacheffe in Ethiopia, has emerged as a highly regarded coffee-producing area in recent years. This region is characterized by towering mountain ranges with an average elevation exceeding 2,000 meters. The significant day-night temperature variations resulting from its geographical features create the ideal conditions for cultivating high-quality coffee.
The greatest advantage of Guji lies in the vitality of its soil, maintained through the natural cycling of organic materials. Fallen leaves from surrounding forests and plant residues serve as natural fertilizers, enriching the deep, nutrient-rich black soil to a depth of nearly two meters. These fertile volcanic soils, combined with sustainable farming practices, provide a robust foundation for coffee cultivation.
In recent years, the development of the Guji region has affirmed its rise as a prominent coffee-producing area, making it one of the key trends in Ethiopia's coffee industry. The region's commitment to maintaining a healthy ecosystem and its exceptional environmental conditions continue to support the production of superior coffee beans, solidifying Guji's reputation on the global specialty coffee stage.
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Grade 1 - G1 is the highest classification in the Ethiopian coffee grading system.
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:
Arabica coffee originates from Ethiopia, Africa, where hundreds to thousands of wild coffee varieties still thrive today. Many of these coffee plants grow naturally in ancient forests, continuously evolving through local adaptation, mutations, and hybridization, forming a vast gene pool of indigenous coffee varieties.
This locally mixed genetic diversity is considered the genetic reservoir of Arabica coffee. The native coffee varieties produced within Ethiopia are collectively referred to as Heirloom varieties, representing the country's rich heritage of wild and indigenous Arabica coffee.
(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 usesCarbonic Maceration Natural processing methods, described below:
【Carbonic Maceration Natural】
This Port Wine King coffee undergoes a specialized carbonic maceration process, but it is not aged in oak barrels, nor is any alcohol added. The remarkable port wine-like flavors come purely from the coffee variety and processing method.
The whole coffee cherries are placed in stainless steel tanks, where carbon dioxide (CO₂) is injected while oxygen is removed to create a sealed environment. The fermentation lasts for approximately four days, during which CO₂ continues to be released. Throughout the process, temperature and pH levels are carefully monitored and recorded. Once fermentation is complete, the cherries are transferred to raised drying beds, where they undergo sun drying for about 21-25 days.
The rise of carbonic maceration in coffee can be traced back to 2015, when Sasa Sestic won the World Barista Championship, introducing this innovative fermentation technique to the competition stage.
Even today, carbonic maceration remains a novel processing method in most coffee-producing countries. Due to regional and environmental factors, not all coffee-growing areas can successfully implement this technique. In Ethiopia, processing stations only began experimenting with this method in the past one to two years. However, thanks to its distinctive wine-like characteristics and the complexity brought by unique fermentation, it quickly gained widespread acclaim upon entering the market.
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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