Ethiopia Sidama Charcho 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 Sidamo Charcho G1 Natural
Honey, Sweet Iced Plum, Morinaga Milk Caramel, Sweet Dried Berries, Lingering Aftertaste, Mellow and Juicy Mouthfeel
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 year's "Charcho G1", it expresses sweetness and fruitiness in a new way: a more drawn-out texture, a quieter aroma, yet it holds onto that cherished, soft rhythm.
Arabica Coffee Varietal - Heirloom
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).
Coffee Varietals: A Brief Overview
Botanically, the coffee plant is an evergreen tree belonging to the Rubiaceae family, Coffea subgenus. The coffee bean itself is the seed of the coffee tree's fruit. There are three primary coffee species: Arabica, Robusta, and Liberica. These three species cannot interbreed to produce different subspecies.
The world's specialty coffees are predominantly derived from the Arabica species. Within the Arabica species, there are various subspecies that have evolved, hybridized, or mutated. These include globally renowned specialty coffee varietals such as Heirloom, Bourbon, Typica, Caturra, Pacas, Catuai, Pacamara, and Geisha.
(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 natural methods, briefly described as follows:
【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.
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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