Yega Red Cherry Project Operation Cherry Red Cherry processing Plant Chelba Mill

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

The Red Cherry Project Operation Cherry Red is a coffee quality improvement program led by the Dutch company Trabocca. The program includes helping coffee farmers learn new coffee knowledge and upgrade their planting techniques. Of course, it also ensures that coffee cherries that meet the requirements have a better purchase price, and the processing farm also has more income to purchase newer and more advanced post-processing equipment.

This batch of Cherry Chelba Solar Yega belongs to the Red Cherry Project.

Cherba Chelba Mill is a privately owned processing plant, located in Gedeo, Gedeo District, Yega Sherphine Town. There are about 490 coffee farmers who hand over coffee cherries to Cherry. Each person has planted coffee trees on an area of about two acres, planted above 1900 meters above sea level, and produces about 580t of coffee beans per year. In addition to picking ripe coffee cherries, high-quality sun treatment batches After entering the processing field, it takes a lot of manpower to carry out the process of picking defective coffee cherries by hand. When you put them on a high bed board for sun exposure, you should also pay attention to the thickness of the coffee cherry stack is not too thick, but also turn it frequently to ensure that each coffee cherry is evenly dried.

The dry aroma of this batch of Cherba sun Yega is very charming, with elegant floral aromas and honey sweetness at first, followed by red wine aromas and sweet and sour raspberries, slightly cocoa at the end, obvious red wine with wet aromas, sour and sweet berries with a hint of brown sugar, sweet and sour peaches and mangoes, clean and smooth taste, sweet and sour raspberries and sour red wine, accompanied by sweet grape juice. The sweetness of the aftertaste is long-lasting, with a slight aroma of cocoa, and some Jinhuang mangoes are sweet when the coffee temperature drops. The medium-baked dry aromas are taffy and dried fruit, slightly brandy and sweet tobacco, wet aroma with some cedar essential oil and then caramel, some litchi, cocoa and brandy, thick taste, caramel with some dried fruit and dark chocolate, some syrup and black jujube, cocoa and tobacco smoke on the finish, and a little papaya when the temperature drops.