Ethiopia Sidama Hada G1 Washed
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 Hada G1 Washed
Sweet-and-tangy jabuticaba notes, a caramel cream finish with a hint of tea, and a smooth, rounded mouthfeel.
Sidama is one of the most representative coffee-producing regions in southwestern Ethiopia, renowned for its volcanic soil that benefits coffee cultivation. Over the years, it has grown to include 46 cooperatives and over 80,000 smallholder families. Known for its outstanding coffee bean processing techniques, coffees from Sidama often exhibit candied strawberry or blueberry fruit notes, a rich yet mellow acidity, and a full body. The region produces about 10,000 tons of high-quality organic Arabica coffee beans annually and has been certified by the Fairtrade Labelling Organizations International (FLO) since 2003.
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.
---------
Grade 1 (G1) is the highest classification in Ethiopia’s coffee grading system.
(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.
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.
Recommended Product
※ 詳細出貨及付款說明、發票、海外訂購須知...等,請點擊進入