Ethiopia Sidama Twakok Lot.24/02 G1 Natural Freshly Roasted Coffee Options:
Ethiopia Sidama Twakok G1 Strawberry Brandy Barrel Aged Washed
Ethiopia Sidama Twakok Lot.24/02 G1 Natural
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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 Twakok G1 Strawberry Brandy Barrel Aged Washed
Strawberry brandy, strawberry, white grape, peach, rum raisin ice cream, peach juice; an intoxicating blend of rich brandy aroma intertwined with floral and fruity notes. Intense and captivating.
Ethiopia Sidamo Twakok Lot.24/02 G1 Natural
Sweet peach juice, strawberry, frangipani, bergamot, peach gummies, strawberry jam, Irwin mango, honey yuzu, blueberry; orange blossom in the finish. Sweet, full-bodied, and delightfully juicy.
Since its introduction in 2018, Twakok has been a favorite among coffee enthusiasts. In Ethiopian, Tafac Kok translates to "sweet peach," with "Tafac" meaning sweetness and "Kok" referring to peach. The name Twakok is a refined interpretation of the original Ethiopian term, perfectly capturing the delightful, peachy sweetness that defines its flavor. The Chinese translation, "桃可可" (Twakok), aptly conveys the charm and allure of this coffee.
Currently, the Sidamo region under ECX (Ethiopian Commodity Exchange) encompasses a vast area, with Sidama as a prime subregion. Over the past three years, Sidama has experienced a significant transformation, rapidly becoming one of Ethiopia’s most celebrated coffee-growing areas.
Historically, Sidama underwent a pivotal political change in late 2019, when a referendum resulted in over 98% voting in favor of independence from the SNNPR (Southern Nations, Nationalities, and Peoples' Region). This newly autonomous Sidama Region became Ethiopia's second-smallest region (after Harari), geographically distinct and politically aligned with the Sidama people. The redrawing of boundaries separated Gedeo Zone, part of the renowned Yirgacheffe coffee region, from the remaining SNNPR area, further surrounded by Oromia and the newly formed Sidama Region. Given the prior unrest led by the Gedeo people in 2018 and the precedent set by Sidama's independence, further administrative changes in this area, including the Gedeo Zone, are not entirely unexpected.
Sidama has garnered global attention for its exceptional coffee quality, especially since Ethiopia held its first Cup of Excellence (COE) competition in 2020. Over the past three years, auction prices for Ethiopian coffee have skyrocketed, cementing Sidama's reputation as a top-tier coffee region. Notably, Sidama has dominated the COE competition, consistently securing the champion and runner-up positions for three consecutive years. The high proportion of award-winning coffees from Sidama is astounding, establishing it as the most expensive coffee region in Ethiopia.
This batch of Twakok continues its legacy, sourced from the prime areas of Sidama, making it an exceptionally rare and valuable offering. With its rich flavors and origins in Ethiopia’s premier coffee-growing region, it is a testament to the quality and craftsmanship that Sidama embodies.
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Grade 1 - G1 represents the highest grade in Ethiopia's coffee classification system, reflecting meticulous sorting and exceptional quality.
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.
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 Heirloom.
(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 adopts either the strawberry brandy barrel-aged washed process or the sun-dried process, briefly described as follows.
Barrel Aging Process
The rum barrel-aging process begins with meticulously selected coffee cherries, ensuring only the ripest and finest-sized cherries are picked. These cherries are fermented according to strict protocols, washed, and processed using the washed method. Once properly dried, the coffee is placed into rum barrels for fermentation.
This method has become one of the most dazzling innovations in recent coffee exhibitions. Unlike traditional expectations, the entire process uses aged barrels to impart exquisite aromas of liquor without containing a drop of alcohol. Before entering the barrels, the coffee cherries are processed into green beans. These green beans are then placed in the barrels for fermentation. While only the beans near the barrel’s edges initially absorb the aroma, regular stirring ensures that all beans inside the barrel are evenly infused with the liquor aroma and fermentation notes.
This intricate and labor-intensive process results in coffee with a bold, layered profile. The beans feature a striking floral bouquet intertwined with the rich, complex aroma of rum. The flavor bursts with fruity sweetness, offering an irresistible experience of indulgence without intoxication. This is the ultimate allure of the rum barrel-aged series—a captivating combination of vibrant flavor and unparalleled craftsmanship.
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.
Natural / 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.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
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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