【Product Name】
Specialty Estate Coffee Beans- Ethiopia Sidama Hada G1 Washed
【Coffee Information】
Ethiopia Sidama Hada G1 Washed
Ethiopia Sidama Hada G1 Washed - Medium Roast
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 Hada G1 Washed
Sweet-and-tangy jabuticaba notes, a caramel cream finish with a hint of tea, and a smooth, rounded mouthfeel.
Ethiopia Sidama Hada G1 Washed - Medium Roast
Pomelo Zest, Caramel, Butter, Tea-like Notes, Smooth and Well-Balanced.
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.
Arabica Coffee Variety – Heirloom
From a botanical perspective, coffee plants are evergreen trees belonging to the Rubiaceae family, Coffea genus. Coffee beans are the seeds of the coffee cherry. There are three primary species of coffee: Arabica (Coffea arabica), Robusta (Coffea canephora), and Liberica (Coffea liberica). These three species cannot interbreed to produce new subspecies.
All specialty coffee in the world comes from Arabica, which has undergone various evolutions, hybridizations, and mutations, resulting in numerous Arabica subspecies. Arabica remains the foundation of premium coffee globally.
Arabica coffee originated in Ethiopia, Africa. Even today, hundreds—if not thousands—of wild coffee species can be found there, often thriving year-round in untouched forests. These wild populations interbreed, mutate, and hybridize in countless ways, creating a vast “native variety reservoir.” This localized mixing is referred to as the genetic pool of Arabica, and the indigenous varieties found in Ethiopia are commonly known as Heirloom.
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Grade 1 (G1) is the highest classification in Ethiopia’s coffee grading system.
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.
The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations. These include well-known varieties like Heirloom, Bourbon, Typica, Caturra, Pacas, Catuai, Pacamara, and Geisha. This particular batch uses Caturra, Colombia, and Castillo, briefly described below.
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 Washed Process, which are summarized below:
【Washed / Wet Processe】
Also called the wet processing method, this technique involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to remove residual mucilage from their surface. After fermentation, they are thoroughly washed and dried under sunlight or with mechanical dryers.
Compared to the natural process, the washed process produces a cleaner, crisper cup with lighter body. It often highlights bright, vibrant flavors and the complex acidity that defines specialty coffee. While washed coffees may still exhibit fruity characteristics, they are typically more refined and easier to distinguish, making them a hallmark of high-quality coffee.
【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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