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Introducing the Limited Edition Geisha Drip Coffee, elegantly presented for the festive season! This gift offers not just a present, but a warm and delightful aromatic experience.
JC Coffee's festive limited edition Geisha drip coffee features the richly aromatic and delicately sweet Gesha Village coffee, as well as the Malawi Geisha with its elegant floral notes and hints of licorice, providing a perfect start to the New Year.
These two Geisha drip coffees come in sophisticated and exquisite packaging, carefully selected and brimming with blessings. This year, present your friends and family with this thoughtfully crafted specialty coffee, offering them a warm and delightful aromatic experience.
※ Coffee Forest Gift Box & 20-Pack Gift Box with Carrying Bag (For 10-Pack Box, please ►purchase an additional carrying bag if needed)
※Additional Orders:
Information on the two types of drip coffee is as follows:
🔸 Single Estate Drip Coffe－Ethiopia Gesha Village Shewa-Jibabu Gori Gesha Green Label Natural
🔸 Malawi Misuku Mountain Geisha Washed
Gesha Village Coffee Estate in Ethiopia cultivates coffee trees under the shade of the original forest canopy, employing natural shading and intercropping methods to achieve environmental sustainability. The estate aims to be Ethiopia's finest and most environmentally conscious coffee farm, with an uncompromising commitment to quality in every step of cultivation and processing, and a strong dedication to its employees and customers. Gesha Village seeks to connect the world to Ethiopia and reveal all of its beauty within a perfect cup of coffee.
Each batch of coffee from Gesha Village is meticulously graded and labeled, exhibiting rich floral and fruity aromas, characteristic flavor elements, and undergoes a rigorous cupping process to ensure exceptional quality. The estate offers a diverse range of complex coffees, categorized into different tiers to cater to global buyers.
Through these efforts, Gesha Village strives to showcase Ethiopia's beauty in every cup, connecting the world to the country's rich coffee heritage.
The Gori Gesha variety is named after the Gori Gesha Forest in Ethiopia's Bench Maji zone. This heirloom variety replicates the genetic diversity found within the Gori Gesha forest.
Regarding the spelling, both "Geisha" and "Gesha" are used interchangeably. The variation arises from transliteration differences, as there is no fixed translation from Ethiopian dialects to English. The coffee was initially recorded as "Geisha" in planting records, and over time, this spelling became prevalent in the coffee industry. However, "Gesha" is closer to the original pronunciation in Ethiopia.
In recent years, the cultivation of the Geisha variety has spread worldwide, achieving remarkable results in various competitions. Countries in Central and South America, such as Guatemala, Costa Rica, El Salvador, Colombia, and Peru, have successfully grown this variety, often transplanting the T2722 variety from Panama. Additionally, regions in Taiwan have begun cultivating Geisha at high altitudes, where the higher elevation often enhances its enchanting flavor profile.
(Coffee Processes)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.
Malawi's coffee is renowned for its unique flavor profile, characterized by pronounced sweetness and aroma. Local smallholder farmers employ traditional agricultural methods, resulting in coffees that are sweet and delicate, with strong floral notes and subtle hints of licorice and spices. Malawi is a member of the African Fine Coffees Association (AFCA), which represents producers, traders, government, and other support organizations across 11 African countries, including Malawi. Through AFCA's efforts, Malawian coffee has been promoted at annual events such as the Specialty Coffee Association of America (SCAA) and the Specialty Coffee Association of Europe (SCAE) exhibitions, gradually gaining favor among coffee enthusiasts worldwid.
Although Malawi's coffee industry faces funding shortages, it is gradually attracting attention in the global coffee market. Its Geisha coffee was introduced by neighboring Ethiopia in the mid-20th century and is now primarily grown in Malawi's highest quality production area—Misuku Mountain. With altitudes ranging between 1,700 and 2,300 meters, the region features abundant weathered bedrock rich in acidic content, with soils predominantly composed of deep brown to dark red clay and sandy soils. The climate is exceptionally suitable for growing Arabica coffee beans, with annual rainfall between 1,500 and 2,000 millimeters.
In Malawi, coffee is mainly cultivated by smallholder farmers, particularly concentrated in the northern Viphya and Nyika Plateaux regions. The coffee production area of Misuku Mountain, especially the Songwe River basin near the Malawi-Tanzania border, is a primary growing region for Arabica coffee. The coffee beans produced here, such as Agaro and Geisha, are renowned for their high quality and premium prices. These batches of coffee beans undergo four rounds of hand selection, ensuring that each bean is clean and full, thereby guaranteeing the highest quality.
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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