Ethiopia Extreme High-Altitude Estate Coffee Beans – Two Options Available
High altitude creates extraordinary coffee flavor! Coffee from extreme high altitudes, surpassing 2300m, tells a tale of remarkable character and flavor. Coffee planted above 2300m is like being in an extreme environment, inevitably subjected to the harsh conditions of survival, breaking through the boundaries of flavor.
Ethiopia Guji Uraga High Altitude 2300M G1 Red Honey
Ethiopia Guji Uraga Lecho Torka High Altitude 2500M 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 Guji Uraga High Altitude 2300M G1 Red Honey
Maple Syrup, Sweet Plum, Red Date, Honey Yuzu Tea Rich and Full-Bodied with a Smooth, Sweet Finish
Lingering Notes of Intense Berry Jam, Juicy Sweetness, and a Refreshing Aftertaste
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Ethiopia Guji Uraga Lecho Torka G1 2500M Washed
Floral, Lime, Honey-Infused Black Tea, Sugarcane Juice, Sweet Orange A Sweet and Honeyed Tea-Like Finish, Juicy and Delicious
Delicate and Smooth with a Rich, Evolving Aroma—Every Breath Filled with the Essence of High-Mountain Black Tea
Guji Region Overview
Guji, located southeast of Yirgacheffe in Ethiopia, has emerged as a highly regarded coffee-producing area in recent years. This region is characterized by towering mountain ranges with an average elevation exceeding 2,000 meters. The significant day-night temperature variations resulting from its geographical features create the ideal conditions for cultivating high-quality coffee.
The greatest advantage of Guji lies in the vitality of its soil, maintained through the natural cycling of organic materials. Fallen leaves from surrounding forests and plant residues serve as natural fertilizers, enriching the deep, nutrient-rich black soil to a depth of nearly two meters. These fertile volcanic soils, combined with sustainable farming practices, provide a robust foundation for coffee cultivation.
In recent years, the development of the Guji region has affirmed its rise as a prominent coffee-producing area, making it one of the key trends in Ethiopia's coffee industry. The region's commitment to maintaining a healthy ecosystem and its exceptional environmental conditions continue to support the production of superior coffee beans, solidifying Guji's reputation on the global specialty coffee stage.
Uraga is part of the Guji region. In its early years, Uraga coffee was sold under the name of Sidamo coffee. The coffee from this region has been among the winners of the Cup of Excellence (COE).
Typically, coffee cherries in Ethiopia start being harvested in November. However, the high-altitude and lower temperatures in Uraga slow down the coffee tree’s growth cycle, extending and solidifying the development of the coffee beans. As a result, extreme high-altitude coffee is harvested more than two months later than usual. These beans are smaller yet denser, with exceptionally high density and a concentrated amount of sugars and nutrients, creating a more complex and captivating flavor profile.
In Uraga, the temperature difference between day and night can reach up to 13°C. Such extreme temperature variation allows coffee trees to perform photosynthesis during the day, producing carbohydrates (sugars), while the lower nighttime temperatures slow down respiration, minimizing sugar consumption. This day-and-night cycle enables the beans to accumulate an exceptionally high sugar content, resulting in a bold, intense, and richly sweet coffee experience.
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.
Arabica coffee originates from Ethiopia, Africa, where hundreds to thousands of wild coffee varieties still thrive today. Many of these coffee plants grow naturally in ancient forests, continuously evolving through local adaptation, mutations, and hybridization, forming a vast gene pool of indigenous coffee varieties.
This locally mixed genetic diversity is considered the genetic reservoir of Arabica coffee. The native coffee varieties produced within Ethiopia are collectively referred to as Heirloom varieties, representing the country's rich heritage of wild and indigenous Arabica coffee.
(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 washed processing and red honey processing methods, described below:
【Honey / Pulped Natural / Semi-dry Process】
Also known as: Pulped Natural / Semi-dry Process
The honey process is a method that combines elements of both the natural process and the washed process. This technique was initially developed in Costa Rica. Similar to the washed process, the skin and pulp of the coffee cherries are removed, but the fermentation step is skipped. Instead, the mucilage layer (a sticky, sugary layer around the bean) is left intact and dried under sunlight.
The term "honey" does not refer to the addition of actual honey. Rather, it derives from the sticky texture of the mucilage, which resembles honey. The retention of this layer, rich in sugars and acids, is the key to the honey process. The amount of mucilage left on the beans determines the sweetness and flavor complexity.
Yellow Honey (25% mucilage retained): Shorter drying time with minimal enzymatic reaction from the sugars in the mucilage.
Red Honey (50% mucilage retained): Moderate drying time with slightly more enzymatic reaction, enhancing sweetness and complexity.
Black Honey (80% mucilage retained): Longest drying time with the most enzymatic reaction, resulting in maximum sweetness and complexity. This batch uses the black honey process.
The honey process produces flavors that fall between the natural and washed processes, resulting in a truly unique cup of coffee. It has a cleaner taste compared to the natural process, and the residual mucilage imparts a richer syrup-like sweetness. The acidity is more pronounced than in the natural process, yet it offers a fuller body compared to the washed process.
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【Washed / Wet Processed】
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.
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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