What is the Origin and main producing areas of the Red Cherry Project OCR (Operation Cherry Red)
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Red Cherry Project OCR (Operation Cherry Red)
A project for the European Union, proposed by the Dutch government, aims to encourage coffee farmers in Ethiopia to produce better quality coffee beans.
Origin: led by the Dutch Trabocca BV (the largest soybean vendor in the Netherlands), partially sponsored by the Dutch government, it provides financial loans to support new hardware equipment and production processing knowledge to assist farmers.
Harvest method: hand-picked ripe red coffee cherry harvest season, women hand-selected 100% fully ripe red cherry coffee, careful eyes and hard work of clothing women is an important driving force behind the OCR project! Because of its strict selection, the annual production is only about 1500-3000 kg of coffee beans in small batches. Because the ripe coffee fruit looks like a cherry, it is known as "coffee cherry".
Treatment: washing / semi-washing / sun / half-sun / experimental coffee
Packaging: beans are processed in the place of origin and immediately packed in plastic inner bags (Grain Pro bags) or vacuum.
Main producing areas: Yegashev, Sidamo, Punga Forest, Lekanti, Ken Bata, Irubarb, Hara, Lim, etc., all of which are unique in flavor and can fully show the flavor of Ethiopian beans. Trabocca will choose from the coffee after receiving it. Farms that pass the cup test quality test in Ethiopia and the Netherlands will pay a high bonus, with a passing score of more than 88 points to become a good coffee for the Red Cherry Project.
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Advantages and disadvantages of coffee bean treatment: sun water washing, half water washing, half sun honey treatment.
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) coffee fruit harvest time is different, about 7 to 8 months coffee fruit ripe bright red, called coffee cherry (coffee cherries) coffee cherry structure is: exocarp, pulp, pectin layer, sheep skin (seed shell), silver skin, fruit, pectin layer thickness about 1-2mm, translucent
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Aging treatment | the special treatment of aged coffee beans creates a unique flavor
Exchange of professional baristas Please pay attention to the so-called old beans in the coffee workshop (Wechat official account cafe_style). It does not mean that the coffee beans will be aged for several years at will. if not according to a specific treatment, the beans will rot for a long time, from fresh turquoise to gray and yellow, completely losing their flavor, and even moldy worms, and old beans become bad beans. There are two kinds of coffee in the treatment of aging.
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