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Justin Coffee｜Geisha Coffee Lunar New Year Collection - When the Aroma Arrives, Good Fortune Follows
Two unique profiles of Geisha drip coffee, delivering gracious and heartfelt New Year wishes.
◆A Fragrance-Filled Welcome- Ethiopia Gesha Village Dimma Gori Gesha Natural SINGLE-TERROIR
Delicate citrus and wild ginger blossom aromas unfold first, followed by the gentle sweetness of brown sugar, and finish with a subtle hint of floral honey. Bright and light on the palate, it feels like the very first hopeful fragrance that brightens the New Year.
◆A Cup of Good Fortune - Ethiopia Bench Maji Lucy Station Geisha G1 Anaerobic Natural
Bold and multi-layered aromas unfold, merging alluring notes of fruit wine with vibrant passion fruit and the sweet richness of wild berry jam. Luxuriously textured and full-bodied, the flavors build gracefully in layers—symbolizing rising fortune and overflowing festive abundance.
Elegant packaging showcases two Geisha coffees steeped in rich origin stories. Their unique aromas become gentle and heartfelt wishes for the New Year.
※ Coffee Forest Gift Box & 20-Pack Gift Box with Carrying Bag (For 10-Pack Box, please ►purchase an additional carrying bag if needed)
※ Note: A maximum of 5 boxes can be picked up at convenience stores. Additional items cannot be included in the same order.
Here are the details of the two drip coffee varieties:
🔸 Single Estate- A Fragrance-Filled Welcome
Ethiopia Gesha Village Dimma Gori Gesha Natural SINGLE-TERROIR
🔸Single Estate- A Cup of Good Fortune
Ethiopia Bench Maji Lucy Station Geisha G1 Anaerobic Natural
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 Gesha Village Dimma Gori Gesha Natural SINGLE-TERROIR
Citrus, Wild ginger blossom, Floral and fruity notes, Juicy sweetness, Brown sugar, Soft and velvety acidity, Finishing with honeyed floral sweetness.
Ethiopia Bench Maji Lucy Station Geisha G1 Anaerobic Natural
Notes of fruit wine,Passion fruit,Ripe lemon,Coffee blossom,Wild berry jam,Coffee cherry pulp
Ethiopia Gesha Village
At Gesha Village, every step of cultivation and processing is dedicated to uncompromising quality. Each batch is marked by rich floral and fruity aromas, characteristic coffee flavor elements, and is carefully graded. Through a rigorous cupping process, each batch is meticulously selected, evaluated using the Specialty Coffee Association (SCA) protocols, and classified according to Gesha Village’s grading system. These batches are then offered to global buyers, ranging from extremely rare treasures to fully traceable single origins. The grading system is as follows:
Gold Label: RARITIES
The Gold Label represents rare treasures, making up only 10% of Gesha Village's total estate production. Extremely scarce, these coffees feature top-tier flavor characteristics, pronounced and lasting aromas, and a refined texture. This grade is where auction lots are selected and is often the first choice of international baristas for competitions.
Red Label: GROWERS RESERVE
The Red Label batch accounts for only 15% of the estate's production. It showcases exceptional flavor and quality, consistently scoring above 88 points on the SCA cupping scale.
Green Label: SINGLE TERROIR
The Green Label batches originate from a single region within the Gori Geisha Village. Each batch has complete traceability, including details such as the farm block name, coffee variety, and processing date.
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.
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(Ethiopia Bench Maji Lucy Station)
This coffee comes from the birthplace of Geisha coffee worldwide. The Lucy Geisha processing station is undoubtedly the “mother” of Geisha—situated in the Geisha region of Bench Maji, Ethiopia, neighboring the renowned Geisha Village. From Panama to Guatemala to Taiwan, all Geisha varietals trace their origins back to this region, which is why the station is named “Lucy.” Much like the famous fossil believed to mark the origin of humanity, the Lucy station aspires to carry the mission of preserving and promoting Geisha coffee, sharing the world’s finest and purest Geisha with coffee lovers across the globe.
Although relatively young—less than ten years since its official launch—Lucy Geisha already produces coffees whose flavors rival those of Central and South American Geisha. This success owes not only to the local varietals’ growth potential, but also to the region’s perfectly suited soil, climate, and terroir. The ideal temperature fluctuations and consistent rainfall nurture coffee cherries of exceptional character and enchanting flavor.
(Geisha/Gesha)
Geisha coffee, once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, is a legendary name in the world of specialty coffee. However, there is significant confusion surrounding the Geisha variety, as several genetically distinct plant types are referred to as Geisha, many of which share a similar geographic origin in Ethiopia. Recent genetic diversity analysis conducted by the World Coffee Research confirms that the T2722 variety cultivated in Panama is both unique and consistent. When well-managed in high-altitude regions, this variety is strongly correlated with exceptional cupping quality and is renowned for its delicate floral aroma, jasmine notes, and peach-like fragrance.
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)
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 the following three processing methods, described below:
【Anaerobic Fermentation】
In this method, coffee cherries are placed in a sealed container filled with carbon dioxide, creating an oxygen-free environment. The low-temperature conditions slow down the breakdown of mucilage sugars and cause the pH level to decrease at a slower rate, extending the fermentation time. This process enhances sweetness and achieves a more balanced flavor profile.
The slow and prolonged fermentation helps develop a smooth, rounded taste while preventing undesirable dryness or excessive acetic acid. The sealed environment also retains aromatic compounds, preventing them from evaporating. After the anaerobic process, the coffee is further processed using the passion honey method.
【Natural Process】
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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