Ethiopia Yirgacheffe Adame G1 Washed Mulugeta Tsige Washing Station
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 Yirgacheffe Adame G1 Washed Mulugeta Tsige Washing Station
Wild ginger lily, Lime, Sweet orange, with a rich and full sweetness.
亞妲玫合作社(Adame Gorbota Cooperative)
Located in the Wenago district of Ethiopia, about two kilometers southwest of the town of Yirgacheffe, the cooperative currently has 533 members. Nearby smallholder farmers, who own modest-sized plots of land, harvest ripe coffee cherries and deliver them to the cooperative, where all processing is handled collectively. The traditional YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) processing methods are carried out at the cooperative’s washing station.
The cooperative participates in Ethiopia's Independent Smallholder Project, which provides farmers with better incentives and structured production systems to focus on producing high-quality natural processed specialty coffee. In the Yirgacheffe region, smallholder farmers grow heirloom varieties 74112 and 74110 on 2–3 small plots at elevations of 1,800–2,400 meters, in fertile red-brown loamy soil. Though independently managed, these farmers follow strict quality standards, handpicking only fully ripe red cherries. After floating to remove low-density cherries, the coffee is sun-dried on raised African beds, carefully turned during the day and covered at night until fully dried. This meticulous process allows Ethiopia's heirloom varieties to showcase their vibrant and distinctive flavors.
Arabica Coffee Variety – Heirloom / 74112 / 74110
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).
In the 20th century, Ethiopia launched official programs to search for, test, and classify coffee varieties. To combat diseases affecting coffee trees, the Jimma Agricultural Research Center (JARC) collected 639 coffee varieties and released 13 selected cultivars, including 74110, 74112, and 74158. In the 2021 Cup of Excellence (COE), these varieties performed exceptionally well—74110 accounted for 8 of the top 30, 74112 for 10, and 74158 for 6.
In the inaugural Ethiopia Cup of Excellence, the 74110 variety made a stunning impact, securing 2nd, 3rd, and 8th place with its washed process lots. Notably, both the 2nd and 3rd place lots received scores above 90 points from the international jury, an impressive achievement. The 74112 variety originates from the Metu-Bishari forest, characterized by its small leaves and fruits with a compact canopy. It is known for its gentle fruity aroma and pleasant syrupy mouthfeel.
Grade 1 (G1) is the highest grade in Ethiopia’s coffee grading system.
(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 methods, described below:
【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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