♜ Limited Edition World Champion Special Selection Batch
Bringing You the JackyLai Special Selection Sun-Dried Batch 24/01 & BergWu Special Selection MW24/01 Washed Batch
◆ World Champion Berg Wu Special Selection
Ethiopia Sidama Bensa S24/02 Lot G1 Natural
Ethiopia Sidama Lot S24/01 G1 Natural - BergWu Selection
◆World Champion the JackyLai Special Selection
Ethiopia Guji Lot 24/01 G1 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 Guji Lot 24/01 G1 Natural - BergWu Selection
Grape, blueberry jam, strawberry, peach, peach jam, bergamot, lemon custard, gardenia, sweet, rich, and full-bodied.
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Ethiopia Yirgacheffe Worka Wuri Lot.MWS24/01 G1 Washed- JackyLai Selection
Strawberry, blueberry, lychee, floral notes, grape, peach, bergamot, frangipani aftertaste, delicate and elegant.
World Champion "Special Selection Batches" begin by selecting high-potential, premium processing facilities and employ head-to-head cupping competitions to choose the finest bean lots. Unlike the approach for regular batches, in addition to origin-based cupping selections and pre-shipment sample cuppings, each batch must also undergo champion cupping approval upon arrival before it can be released.
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▶ Sidama Bensa
Sidama is one of the most representative coffee-producing regions in southwestern Ethiopia, home to 46 cooperatives and over 80,000 smallholder farmers. The region is renowned for its exceptional coffee processing capabilities, producing beans with flavors reminiscent of candied strawberries or blueberries, rich yet smooth acidity, and a full-bodied texture.
The name Sidama actually refers to the original Sidama region after excluding the Gedeo zone, where Yirgacheffe is located. It is now recognized as an independent administrative region known as the Sidama Region. The area retains the heritage, reputation, and extensive coffee cultivation and harvesting expertise of the former Sidama region. Given that Sidama covers a broader area than Yirgacheffe’s Gedeo zone, its potential for future growth is highly promising.
In Ethiopia’s inaugural Cup of Excellence (C.O.E.) competition, Sidama coffee estates dominated the top rankings, securing 1st, 2nd, 3rd, 7th, and 8th places in the competition.
▶ Ethiopia Guji, situated southeast of Yirgacheffe in Ethiopia, has emerged as a prominent coffee-producing area in recent years. This region boasts towering mountain ranges with an average elevation exceeding 2,000 meters. The significant day-night temperature variations, a result of its unique geographical characteristics, provide the optimal conditions for cultivating high-quality coffee. The primary advantage of the Guji region lies in the vitality of its soil, sustained through the natural cycling of organic materials. Fallen leaves from surrounding forests and plant residues act as natural fertilizers, enriching the deep, nutrient-rich black soil to a depth of nearly two meters. This fertile volcanic soil, combined with sustainable farming practices, ensures a robust foundation for coffee cultivation.
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In 2018, the ECX/export system underwent significant changes due to the collaborative efforts of all stakeholders. Notably, coffee beans from private processing plants are no longer required to pass through the ECX bidding platform. Under this new system, if an exporter has already secured a buyer and is preparing for export, a batch of coffee beans can, after leaving the processing plant and undergoing ECX inspection and grading, be directly sent to the exporter's dry processing plant (Dry Mill) for final processing before export. This streamlined pathway marks the creation of a legally traceable supply chain. With the support of a reliable export partner, we are now able to implement customized batch operations tailored to specific market demands.
Since 2018, we have been at the forefront of importing and exporting coffee in Ethiopia, initiating customized batch processes. Each customized batch boasts unforgettable and highly sought-after flavors, garnering immense popularity among coffee enthusiasts.
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, Africa, where hundreds or even thousands of wild coffee varieties still thrive today. Many of these grow undisturbed in the country's ancient forests, forming an immense gene pool of locally evolved hybrids, mutations, and crossbreeds. This diverse local mix is referred to as the genetic pool of Arabica, and the indigenous varieties produced in Ethiopia are known as Heirloom coffees.
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Grade: Grade 1 (G1) is the highest level in the Ethiopian coffee grading system.
(Coffee Processes)
Coffee processing refers to the transformation of ripe red coffee cherries into dried green coffee beans. Each method has its pros and cons, influenced by the natural environment and specific needs of the production region. Therefore, each coffee-producing area adopts processing methods best suited to its conditions. This batch uses either the Natural Process or the Washed Process, which are summarized below:
【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.
Producers spread the cherries on sun-drying beds, which can be terraces or raised platforms. Over 3–6 weeks, the cherries undergo fermentation. Producers turn them regularly to ensure even drying and to prevent spoilage. During this time, sugars and mucilage adhered to the seeds contribute to their sweetness and flavor complexity. Once dried, the seeds are mechanically separated from the dried fruit layers. Natural-processed coffees are juicy, syrupy, and richly flavored—rewarding the effort invested.
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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