【Product Name】
Specialty Estate Coffee Beans-
Ethiopia Sidama Morea G1 Washed Lot 25/03
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【Coffee Information】
Ethiopia Sidama Morea G1 Washed Lot 25/03
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 Morea G1 Washed Lot 25/03
Lemon custard, Honey pomelo tea, Bergamot, White peach, Orange blossom, Delicate florals, Sweet, smooth
The Sidama region can be considered the birthplace of Ethiopian specialty coffee. Both Yirgacheffe and Guji were once part of Sidama before gaining recognition and being designated as independent regions. Despite this, Sidama remains a vast coffee-growing area with immense potential—its total size is still several times larger than Yirgacheffe and Guji combined.
Within the ECX classification system, Sidama is further divided into five sub-regions: Sidama A, Sidama B, Sidama C, Sidama D, and Sidama E. Due to its large scale and the high number of washing stations, Sidama does not command the same level of fame or price as Yirgacheffe and Guji. However, with careful selection—especially of high-elevation farms and well-executed processing methods—it can be a true hidden gem offering exceptional value.
In Ethiopia, “Nora” refers to lemon or lime, while “Mare” means honey. Combined as “Morea,” the name evokes lemon honey. The phonetic translation “Morea” (茉莉雅) also subtly incorporates a third flavor element—floral notes—perfectly expressing the intended profile of this coffee.
Arabica Coffee – 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).
Coffee Variety Overview
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.
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).
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.
(Coffee Processes)
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 Wet Processed, which are summarized below:
【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.
【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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