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
Bright orange blossom, berries, lychee, chamomile, vanilla cream; floral and sweet finish, apple-like acidity, smooth and delicate mouthfeel.
Each year, Ethiopia Sidama Bensa Shantawene selects only one traditional natural lot—known for "its intense floral aroma and rich complexity"—to serve as its flagship offering.
This year’s featured lot comes from Shantawene, a community within Bensa (Woreda), Sidama, Ethiopia. The region is known for its high elevation (around 2,000–2,300 m), cool nighttime temperatures, and breezy hillsides. Smallholder farmers handpick fully ripe cherries and deliver them to the local processing station, where ample raised beds and disciplined drying practices ensure consistently clean and stable natural processing—hallmarks of Bensa’s celebrated coffees.
About Shantawene
Shantawene is a grassroots community within the Bensa woreda, made up mostly of family-operated small farms with close-knit relationships. The rolling landscape offers multi-directional sunlight—bright and abundant during the day, followed by rapid cooling at night. The fertile volcanic red soil supports deep root growth and supplies essential micronutrients.
During harvest season, cool mornings and lively afternoon convection currents create ideal conditions for slow, even drying on raised beds, preserving clarity and cleanliness in the cup. These environmental advantages allow Shantawene to consistently produce natural lots with vivid florals, clear fruit tones, and concentrated sweetness—traits that make it unmistakably aligned with the core expression we seek for Sidama Bensa Shantawene(Sidama Karamo G1).
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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.
【Sidama Karamo G1 Natural】
Using a traditional natural process, fully ripe cherries are hand-sorted, with floaters removed by density selection, then spread on raised African beds. During the first stage, the cherries are laid out in a thin layer and turned frequently to quickly remove surface moisture. The turning pace is then adjusted according to sunlight and wind conditions, allowing for slow and even drying until the moisture reaches 10–12%.
No additional yeast is used, and no over-fermentation is allowed, ensuring that the pure terroir of Shantawene is preserved to its fullest.
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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