【Product Name】
Specialty Estate Coffee Beans-
Ethiopia Guji Honeymoon G1 Wine Style Anaerobic Natural
【Coffee Information】
Ethiopia Guji Honeymoon G1 Wine Style Anaerobic Natural
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【Coffee Introduction】
In the past, the most captivating feature of natural-processed Ethiopian coffee was its bold, enchanting aromas of strawberry, blueberry, and sweet berry jam. However, in recent years, Ethiopian coffees that truly embody this classic berry profile have become increasingly elusive. Changes in climate, evolving processing methods, and shifts in regional flavor profiles have made that stunning, intense fruitiness a rarity. This has left many coffee lovers longing for that familiar, mesmerizing berry character of the past.
To recreate those unforgettable layers of aroma, this "Honeymoon" utilizes a specialized Red Wine-style Anaerobic Natural process. After the coffee cherries are dried, they undergo a long-duration, low-temperature anaerobic fermentation. This allows the flavors to develop and stack slowly—much like aging a fine red wine—transforming the fruit sugars into profound, complex layers. Upon brewing, the aroma is like opening a box of ripe berries: a fusion of strawberry, blueberry, and red berries with a jammy sweetness and a faint hint of red wine. The flavor is bold and full-bodied, yet it maintains a remarkably clean and delicate structure.
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 Honeymoon G1 Wine Style Anaerobic Natural
Rose, Strawberry, Blueberry, Berry jam, Hint of wine-like aromatics, Tropical fruit sweetness
Ethiopia is the birthplace of coffee, carrying a legend that spans thousands of years. Following the discovery of coffee in the Kaffa region, coffee cultivation gradually expanded into the southwestern highlands and the Harar region. In the past decade, the Guji region has emerged as one of Ethiopia’s newest coffee-producing areas. Today, Guji is mainly divided into three subregions: Uraga, Hambela, and Shakiso.
Smallholder farmers surrounding the washing stations cultivate relatively newer varieties. With elevations consistently above 2,000 meters, the natural terroir gives Guji coffees their remarkably vibrant and captivating flavor profiles. Located in southwestern Ethiopia, Guji is a highland region characterized by distinct dry and rainy seasons and abundant rainfall. Nearby winding streams and underground mountain springs provide plentiful, clean water resources, enabling washing stations to produce exceptionally high-quality washed coffees. These ideal conditions also allow Ethiopia’s indigenous varieties to express their purest and most refined cup characteristics. The rise of the Guji region has undoubtedly become one of the most significant trends in Ethiopia’s coffee development in recent years.
谷吉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.
蜜月花魁The Honeymoon grows at altitudes ranging from 1,900 to 2,050 meters. In these tropical highlands, the temperature drops by approximately 0.6°C for every 100-meter increase in elevation, creating a significant diurnal temperature variation (the difference between day and night).
Abundant daytime sunlight fuels photosynthesis, allowing the coffee cherries to synthesize high concentrations of sugars. Conversely, the chilly high-altitude nights slow down the fruit's respiration, extending the maturation cycle. This slow-ripening process enables the endosperm within the coffee bean to accumulate more complex organic acids and volatile compounds.
The microclimate of Guji is further characterized by dense early-morning mists and moderate afternoon rainfall. With evenly distributed annual precipitation, the coffee trees receive a consistent water supply during the critical stages of fruit development.
Arabica Variety- (Heirloom)
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).
Introduction to the Three Main Coffee Species
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.
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 the highest grade in Ethiopia’s coffee classification 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 wine style processing methods, described below:
【Honeymoon – Wine-Style Natural Process】
The “Honeymoon G1” is grown at elevations ranging from 1,900 to 2,050 meters. In tropical highland environments, temperature decreases by approximately 0.6°C for every 100 meters of elevation gain, resulting in significant diurnal temperature variation.
Abundant daytime sunlight enhances photosynthesis, enabling coffee cherries to accumulate high levels of sugars, while the cooler nighttime temperatures at higher altitudes slow down respiration, extending the maturation period. This prolonged ripening process allows the beans’ endosperm to develop more complex organic acids and volatile compounds.
The microclimate of Guji is further characterized by dense morning mist and moderate afternoon rainfall, with evenly distributed annual precipitation, ensuring adequate water supply during the critical stages of fruit development.
【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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