Ethiopia Sidamo G1 Anaerobic Process – Gin / Brandy Barrel-Inspired Specialty Coffee Beans
This lot incorporates the concept of spirit-barrel maturation with immersive fermentation techniques, crafted with flavor inspirations drawn from different types of liquor.
Ethiopia Sidama Gin G1 Anaerobic Washed
Ethiopia Sidama Gin G1 Anaerobic Natural
Ethiopia Sidama Brandy G1 Anaerobic 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 Sidama Gin G1 Anaerobic Washed
Gin, Peach, Cane Sugar, Rosemary
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Ethiopia Sidama Gin G1 Anaerobic Natural
Gin, Tropical Fruits, Brown Sugar, Spices
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Ethiopia Sidama Brandy G1 Anaerobic Natural
Gin, Tropical Fruits, Brown Sugar, Spices
Sidama is a representative coffee-growing region in southwestern Ethiopia, known for its volcanic soil that fosters ideal coffee cultivation. The area is home to 46 cooperatives and over 80,000 smallholder farming families. Sidama is renowned for its exceptional green bean processing capabilities, producing coffees with candied strawberry or blueberry fruit notes, rich yet mellow acidity, and a full-bodied texture. Each year, Sidama produces approximately 10,000 tons of high-quality organic Arabica coffee beans and has been certified by the Fair Trade Labeling Organization (FLO) since 2003.
This lot integrates the concept of spirit-barrel maturation with immersive fermentation techniques, drawing inspiration from the flavor profiles of various liquors. It presents a highly balanced expression of aroma and taste, redefining fermentation through controlled changes in time and temperature. The result is cleaner aromatic layers, a more stable structure, and the preservation of each liquor’s distinctive character. Through controlled fermentation protocols and detailed data recording, the coffee’s flavor becomes not a matter of chance, but a designed and reproducible outcome.
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).
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.
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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 following three processing methods, described below:
【Anaerobic Fermentation】
In this method, coffee cherries are placed in a sealed container filled with carbon dioxide, creating an oxygen-free environment. The low-temperature conditions slow down the breakdown of mucilage sugars and cause the pH level to decrease at a slower rate, extending the fermentation time. This process enhances sweetness and achieves a more balanced flavor profile.
The slow and prolonged fermentation helps develop a smooth, rounded taste while preventing undesirable dryness or excessive acetic acid. The sealed environment also retains aromatic compounds, preventing them from evaporating. After the anaerobic process, the coffee is further processed using the passion honey method.
【Washed Process】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
【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.
When whole coffee cherries undergo anaerobic fermentation before being processed by either natural (sun-dried) or washed methods, the result is known as anaerobic natural or anaerobic washed processing. The anaerobic environment allows the fermentation process to produce a greater amount of aromatic compounds.
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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