Ethiopian gardenia G1 comes from Africa with sweet taste and rich floral flavor of coffee.

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Although Ethiopia is an underdeveloped country located in northeast Africa, it is a world-famous coffee producer.

Ethiopia has the most diverse coffee ecosystem in the world (forest coffee, semi-forest coffee, pastoral coffee and plantation coffee), which enables the preservation of its rich Arabica genes, coupled with multiple treatments of sun, water and semi-washing, showing a complex and varied flavor. It can be said that most of the "taste spectrum" of coffee producing areas around the world can be drunk here, reflecting Ethiopia's inclusive "king flavor". In addition, Ethiopia is the cradle of Arabica coffee beans, and growing, stir-frying and brewing coffee are unique local cultural heritage.

The word "native species" refers to the ancient varieties of plants that were originally planted to be eaten, while some people define a variety that takes more than 100 years to be called a native species, while others say 50 years. Then some people define varieties that existed before 1945 as native species, about the time when hybrids began to emerge, or 1951, when hybrids became more widespread.

In the coffee industry, you will find that the term native species applies to varieties introduced to South America and Asia more than 100 years ago, as well as to many coffee varieties in Africa, especially coffee from Ethiopia.

The emergence of the word native species occurred after the start of the boutique coffee movement. At that time, buyers of boutique coffee, which could not tell the difference between Tibica and bourbon, would collectively refer to all these unknown varieties as native species.

Water-washed native species in 2019 season

Name: gardenia G1

Producing area / Manor: Guji/Banko Michicha

Variety / treatment: Heirloom native species / washing

Flavor description: gardenia, cream, jasmine tea, brown sugar, silky and soft taste.