Ethiopia Guji Uraga Mini Fruit Bomb Special G1 Natural
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【Specialty Beans: The size of the coffee beans may vary. Please ensure you 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 Guji Uraga Mini Fruit Bomb Special G1 Natural
Berries, Peach, Floral Lemon, Tropical Fruits, Melon, Intense Fruit Aroma, Honey-Like Sweet Finish, Smooth and Pleasing
Guji is located in the southeast of Yirgacheffe in Ethiopia. It is a production area that has attracted attention in recent years. It has towering mountains with an average altitude of more than 2,000 meters. The significant temperature difference between day and night caused by geographical characteristics has become the greatest potential for breeding high-quality coffee. The greatest advantage of this site is that the soil vitality is maintained through the circulation of natural organic matter, and the withered leaves or plant roots of the surrounding trees are used as natural fertilizers. The fertile black soil is nearly two meters deep. The development in recent years has also confirmed the rise of the Guji production area, which is one of the important trends in the development of Ethiopia in recent years.
Ethiopian Fruit Bomb has an astonishingly intense fruity aroma, with a multi-layered flavor profile that is uniquely distinctive and leaves a lingering aftertaste.
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.
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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 natural 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.
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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