Ethiopia Sidama Karamo G1 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 Karamo G1 Natural
Intense floral aroma, dark fruits, sweet and tangy red pomegranate, syrupy body, raspberry finish, with exceptional sweetness.
Blooming Resiliently at the Threshold of High-Altitude Frost
The Karamo Station is situated at an impressive altitude of 2,350 meters above sea level (masl)! Coffee cherries are sourced from smallholder farmers living and cultivating in mountainous areas at altitudes ranging from 2,200 to 2,400 masl. During harvest season, these farmers deliver ripe coffee cherries to the processing station for post-harvest handling.
The coffee beans produced at Karamo Station are small and dense, primarily graded between 14/16 mesh screens, reflecting the slower growth and tighter structure resulting from high-altitude cultivation. The station processes both washed and natural coffees, with its G1 Natural Process made from meticulously selected, fully ripe cherries.
After collection, the cherries are first sorted in water to remove floaters. They are then dried on African beds for 14 to 18 days until they reach the ideal moisture level. Once dried, the beans are hulled, packaged, and transported to the capital for final dry processing and grading.
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Grade 1 - G1 is the highest level in the Ethiopian coffee grading system."
Arabica coffee originates from Ethiopia, in Africa. To this day, Ethiopia is home to hundreds, even thousands, of wild coffee varieties. Many of these grow untamed in the country’s ancient forests, forming an immense genetic repository through generations of natural evolution, hybridization, and mutation. This local diversity of mixed strains is referred to as the gene pool of Arabica, and the native varieties produced in Ethiopia are collectively known as 古優原生種 Heirloom.
From a botanical perspective, coffee trees are evergreen plants belonging to the Rubiaceae family, Coffea genus. The coffee bean is the seed of the coffee cherry. There are three primary species of coffee: Arabica (Coffea arabica), Robusta (Coffea canephora), Liberica (Coffea liberica)
These three species cannot interbreed to produce hybrid subspecies. The world’s specialty coffee is exclusively derived from Arabica, which itself encompasses various subspecies that have evolved, hybridized, or mutated over time. Arabica remains the foundation of all premium coffees.
Coffee processing
Coffee processing refers to the transformation of ripe red coffee cherries into dried green coffee beans. Each method has its pros and cons, influenced by the natural environment and specific needs of the production region. Therefore, each coffee-producing area adopts processing methods best suited to its conditions. This batch uses the Natural Process, which are summarized below:
【Natural / Sundried / Dry Processed】
Also known as the natural drying method or unwashed processing, this is the most traditional and commonly used method that does not involve water during processing. Originating in Ethiopia, coffee cherries are spread out in the sun to dry with their skins, pulp, and mucilage intact. Over the prolonged drying process, the seeds absorb flavors from the fruit layers, resulting in coffees with fuller sweetness and body, often with unique aromas.
Producers spread the cherries on sun-drying beds, which can be terraces or raised platforms. Over 3–6 weeks, the cherries undergo fermentation. Producers turn them regularly to ensure even drying and to prevent spoilage. During this time, sugars and mucilage adhered to the seeds contribute to their sweetness and flavor complexity. Once dried, the seeds are mechanically separated from the dried fruit layers. Natural-processed coffees are juicy, syrupy, and richly flavored—rewarding the effort invested.
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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