Coffee Bean Origin: India, Western Ghats, Chikmagaluru, Bababudangiri. Options are as follows:
India Chikkamagaluru Baba Budan Giri Anaerobic Natural
India Chikkamagaluru Bababudangiri Anaerobic Washed
India Chikkamagaluru Bababudangiri Red Honey
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Selection 9 coffee beans frequently achieve high scores in Indian Flavor/Specialty Cup Competitions (the Indian equivalent of the Cup of Excellence competitions held in other origins). Cupping flavor notes typically include fruits (citrus, apple, or berries) along with caramel or nuts.
India Chikkamagaluru Bababudangiri Black Honey
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※ Meet India's unique Arabica Hemavathi beans, bringing you amazingly complex flavors that go beyond what you’d expect from specialty coffee. These beans are rich and sweet, thanks to the careful picking of ripe red cherries and the hands-on sorting process after harvesting. The result? A wonderfully elegant and sweet aroma that’s sure to delight your senses.
India Chikkamagaluru Bababudangiri Liberica Sundried
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※ Discover the unique allure of Liberica coffee – a must-try for coffee enthusiasts eager to explore new and thrilling flavor profiles. Celebrated as a fantastic alternative to both Arabica and Robusta, Liberica stands out with its distinctive taste. Plus, it boasts the lowest caffeine content among the top three coffee varieties, making it a perfect choice for those seeking a milder kick.
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
Coffee originated in Ethiopia, spread to Yemen, and was introduced to India in the 17th century. During that time, Baba Budan returned from a pilgrimage to Mecca with seven coffee beans, which he planted in the mountainous region of Chikkamagaluru, India, now known as Baba Budan Giri. Coffee cultivation developed slowly in India, and in 1840, the British established the first formal plantations in the same area. This location, where this batch of coffee originates, is an important coffee-producing region in India.
Over the years, the repeated battle against leaf rust and the focus on yield have led India to increase the cultivation area of Robusta coffee, prioritizing shade-growing conditions. Today, India's Robusta coffee production is more than twice that of Arabica coffee, with almost all coffee grown in shaded environments, most of which are under forest conditions. In recent years, Indian specialty coffee farmers have been seeking coffees suitable for the specialty market. India is expected to attract increasing attention from professional markets, not only because quality is rapidly improving. Due to forest-like conditions, Indian coffee plantations are home to a rich variety of wildlife, including tigers and elephants. Compared to shade-grown coffees in other parts of the world, Indian coffees are grown under dense shade conditions.
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.
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阿拉比卡 卡杜艾Arabica Catuai
Catuai is a hybrid variety resulting from the crossbreeding of Caturra and Mundo Novo. Caturra plants are short, while Mundo Novo plants are tall. This hybridization allows for improved plant height, making harvesting more convenient. The flavor profile is sweet and sugary, with sweetness similar to Caturra. It has reduced acidity and bitterness, addressing the drawbacks of poor taste and subpar flavor. Overall, it offers a well-balanced taste.
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阿拉比卡 Arabica Selection 9
Also known as SL9, it originates from the Ethiopian Arabica variety Tafarikela. It inherits many high-quality cupping characteristics from Tafarikela. Selection 9 coffee beans frequently achieve high scores in Indian Flavor/Specialty Cup Competitions (the Indian equivalent of the Cup of Excellence competitions held in other origins). Cupping flavor notes typically include fruits (citrus, apple, or berries) along with caramel or nuts.
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賴比瑞亞種(Liberica Coffee)
Liberica coffee is a type of coffee bean with irregular shapes. The trees grow very tall, with some reaching heights of up to 17 meters, making fruit harvesting difficult. Liberica coffee originated in the lowland regions of West Africa, such as Liberia, Ivory Coast, and Madagascar, but it is now primarily distributed in Asian countries like Malaysia, the Philippines, and India. It is renowned for its strong resistance to leaf rust and its rarity; Liberica coffee beans account for only 2% of the world's total coffee consumption. One reason for its rarity is the overall difficulty in harvesting and processing these coffee beans. In comparison, Arabica coffee accounts for approximately 75% of global coffee consumption, while Robusta coffee accounts for about 20%.
Liberica coffee is popular as an alternative to Arabica and Robusta coffees. Among the three main coffee varieties, Liberica has the lowest caffeine concentration. Liberica coffee contains only 1.23 grams of caffeine per 100 grams of coffee beans, compared to Robusta coffee with 2.26 grams per 100 grams and Arabica coffee with 1.61 grams per 100 grams.
Liberica coffee is also known as "Big Fruit Coffee" due to its large leaves and coffee cherries. The ratio of fruit pulp to green beans in Liberica coffee beans is approximately 6:4, whereas both Arabica and Robusta coffee beans have a pulp-to-bean ratio of 4:6. This not only increases the drying time for Liberica's fruit pulp but also affects its flavor. Due to the higher amount of pulp, Liberica undergoes a longer natural drying and fermentation process, allowing the fruit aroma to develop.
One of the main selling points of Liberica coffee is its sweetness. Unlike the bright acidity of Arabica or the bitterness of Robusta, Liberica offers a rich and slightly fruity sweetness. Its flavor evokes berries and other fruits, with subtle floral notes and hints of woody flavors. This makes Liberica coffee a must-try choice for coffee enthusiasts seeking to explore novel and exciting flavor profiles.
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阿拉比卡 Arabica Hemavathi
This unique Indian variety provides us with incredibly complex flavors, surpassing our expectations for Indian specialty coffee. It boasts a rich and sweet profile, with a strong emphasis on harvesting ripe red coffee cherries and meticulously hand-sorting the beans post-processing, resulting in an elegant and sweet aroma.
The Hemavathi variety was introduced by the Indian Central Coffee Research Institute. It is a hybrid similar to Chandragiri—a cross between Villa Sarchi (a semi-dwarf mutant of Bourbon coffee) and Hibrido de Timor (a natural hybrid of Arabica and Robusta, resistant to coffee leaf rust). The Hemavathi and Chandragiri plants are relatively larger in size (compared to other semi-dwarf plants like Cauvery, Caturra, or San Ramon) and feature parasitic leaves with light green foliage
(Coffee Processes)
This refers to the method of transforming ripe red coffee cherries into dried green beans. Each process has its advantages and disadvantages, influenced by the natural environment and specific needs of the producing region. As a result, each region adopts the processing method best suited to its conditions. This batch employs various processing methods, including anaerobic sun-drying, anaerobic washing, red honey, and black honey, as described below.
【Anaerobic Fermentation Sundried】
In a sealed container, coffee cherries are placed in an oxygen-free environment created by filling the tank with carbon dioxide. This low-temperature environment slows down the decomposition of pectin sugars, causing the pH value to drop at a slower rate and extending the fermentation period. This process helps develop enhanced sweetness and a more balanced flavor. The slow, prolonged fermentation increases roundness in flavor while avoiding unpleasant dryness or acetic acidity. The sealed fermentation also prevents aromatic compounds from easily volatilizing. After the anaerobic process, the coffee is then processed using the sun-drying method.
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【Natural / Sundried / Dry Processed】Also known as the natural drying method or unwashed processing, this is the most traditional and commonly used method that does not involve water during processing. Originating in Ethiopia, coffee cherries are spread out in the sun to dry with their skins, pulp, and mucilage intact. Over the prolonged drying process, the seeds absorb flavors from the fruit layers, resulting in coffees with fuller sweetness and body, often with unique aromas.
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【Anaerobic Fermentation Washed】
In a sealed container, coffee cherries are placed in an oxygen-free environment created by filling the tank with carbon dioxide. This low-temperature environment slows down the decomposition of pectin sugars, causing the pH value to decrease at a slower rate and extending the fermentation period. This process enhances sweetness and achieves a more balanced flavor. The slow and prolonged fermentation develops a rounded flavor profile while avoiding unpleasant dryness and acetic acidity. Additionally, the sealed fermentation environment helps retain aromatic compounds, preventing them from volatilizing. After the anaerobic process, the coffee undergoes the washed processing method.
The washed method, also known as the wet processing method, involves removing the skin and pulp of the coffee cherries before drying. The beans are soaked in fermentation tanks to break down and remove the residual mucilage attached to the seeds. After fermentation, the beans are thoroughly washed with water and then dried, either under sunlight or using mechanical dryers.
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【Honey / Pulped Natural / Semi-dry Process】
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.
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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