Introduction to the flavor description and flavor characteristics of the red cherry planned sun-drying Yega Sheffield Altland Garden

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Country: Ethiopia Fiscal year: 2003

Grade: G1

Region: Altland Estate

Degree of baking: Light baking

Treatment: Sunlight

Breed: Native species

Flavors: peach, cocoa, honey, lemon

Yerga Sherphine itself is a small town with a population of about 20,000. The three neighboring small producing areas Wenago, Kochere and Gelena Abaya are also classified as Yerga Sherphine because the flavor of coffee produced is almost identical to Yerga Sherphine. Yerga Coffee is culturally and geographically similar to its neighbors, but Yerga Coffee seems to be blessed with exceptional conditions. Top quality Yerga Coffee has floral, bright citrus fruit, lemon notes and silky soft taste.

Natural/Dried-in-the-Fruit:

The fruit begins the sun drying process without treatment after picking. This is the oldest treatment in existence. The drying process usually lasts about 4 weeks. The treatment must be very careful to ensure that the coffee does not lose any flavor. Natural solarization requires an extremely dry local climate. In some areas, people will

About Red Cherry Project Operation Cherry Red

Speaking of "red cherry project" quite a lot of friends are no stranger to this name. So what kind of project is the Red Cherry Project? Maybe only a few people can say it.

Ethiopia, known as the birthplace of coffee, has a large area of excellent traditional coffee trees. We know that Ethiopia is not a developed country with rich people's income. Agriculture and animal husbandry account for 80% of Ethiopia's population. Besides coffee, rapeseed, beans and wheat are also planted. Coffee production, averaging 200,000 tons per year, accounts for Ethiopia's main crop.

In order to improve the income of Ethiopian coffee farmers and improve the living standards of local people, in 2007, Trabocca, a Dutch trader, launched the "OPERATION CHERRY RED PROJECT" Red Cherry Project with local farmers. Purely to encourage farmers to improve the quality of their beans. At the beginning of the harvest season, Trabocca will specify a harvest plan for microclimate areas, manually harvesting 100% mature red coffee cherries, yielding approximately 1500 kg-3000 kg.

The Red Cherry Project invested $5000 in 2008 to purchase new sun drying racks. An additional $8000 was invested in 2009 to purchase new sun drying racks and shade nets. A $9000 generator was invested in 2010 and a further $10000 was invested in 2011 to improve some of the local coffee transport roads, making it easier and more efficient to transport coffee. Trabocca offers interest-free loans for the purchase of new coffee cherry fleshing machines and coffee bean sorters. In order to facilitate supplier procurement, a high-quality Addis Ababa coffee cup testing laboratory was built in 2012 with an investment of US $14000.

Trabocca provides financial support, new hardware and production process know-how to help farmers improve production levels, promising lucrative prices if the quality of the actual output meets the cup test standards in Addis Ababa, Ethiopia and Amsterdam, the Netherlands. Trabocca's passing criteria is 88 points.

Red Cherry coffee beans are packaged in plastic inner bags (GrainPro bags or vacuum boxes) immediately after processing at the origin and then shipped to Djibouti for shipment. We strive for perfect quality through real-time monitoring, safe transportation and timely and appropriate handling. Roasters can also buy high-quality coffee beans because of this red cherry project, which also improves the quality of Ethiopian coffee and has a better price. Trabocca can also return profits to farmers, and then continuously improve and continuously improve the quality.

Type: Yega Sherry Red Cherry

Dry aroma: clean and delicate aroma, floral, vanilla, peach, honey, sucrose

Wet fragrance: vanilla plants, peaches, peaches, floral, citrus

Sip: Very clean and delicate, floral aroma, honey, delicate and smooth touch, vanilla, cherry acid soft, honey, high hazelnut, white pomelo flavor, sweet and delicate, lingering aftertaste of honey and cherry acid

Manual punching parameter suggestions:

Hand-washed sun and snow. 15g powder, medium fineness grinding (small Fuji ghost tooth knife 3.5 grinding), v60 filter cup, 91-93 ℃ water temperature, the first injection of 30g water volume, 27 seconds stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then slowly inject water until 225g water volume, the tail section does not, water powder ratio 1:15, extraction time 2:00