Introduction of Ethiopian Red Cherry Project Kebado Cambedo Sun Sidamo Coffee Flavor
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Ethiopian Red Cherry Project Kebado Cambedo Sun Bean
Operation Cherrie Red's "Red Cherry Initiative" (ORC) is a project to improve the quality of small-scale farms, mainly to encourage soybean farmers and surprise roasters. Trabocca, the largest coffee bean manufacturer in the Netherlands, invited all Ethiopian farms to produce small batches of beans of about 1500-3000 kg (25-50 bags) before the harvest season. Women can only choose 100% ripe red cherries, which varies greatly in flavor. So careful-eyed and industrious Ethiopian women are important drivers of the Red Cherry project.
Operation Red Cherry is also a reinforcing method, which makes the farm pay more attention to the process of selecting beans. The prices of these coffees are also relatively high. Red Cherry Action has water washing, sun-drying beans, half-washing, half-sun, experimental coffee and so on. The main producing areas are Yegashev, Sidamo, Penga Forest, Lekanti, Ken Bata, Iruba, Hara, Lim, and joined Coroja Golocha in 2011 (near Hara). These are unique flavors and can fully show the flavor of Ethiopian beans. Trabocca will choose from the coffee after receiving it. Farms that have passed the cup test quality test in Ethiopia and the Netherlands will pay a high bonus. The cup test pass score must be above 88 to become a good coffee for the Red Cherry program. Trabocca, the promoter of the Red Cherry project, invested all the profits earned in the past few years in the cooperative farm. Trabocca stressed that this is a plan with no profit, so the company only uses four people, including the boss and secretary, to implement the red cherry project, and other administrative related matters are supported by the parent company to reduce administrative expenses, and all the profits are returned to the cooperative farm.
These beans, whether in the sun or in water, represent the efforts of farmers and related personnel. Kebado sun beans are the most commonly introduced red cherry Sidamo G3 sun beans, produced by nearly 300 soybean farmers, and Cambedo region has been favored by red cherries for five years in a row.
Property Characteristics: farm characteristics
Farm name: operation Operation Cherrie Red Red Cherry
Farmer Farm owner: Various small producers different kinds of small farmers
City City: Dara Dara Kebado Cambedo
Region producing area: Sidamo Sidamo producing area
Country country: Ethiopia
Altitude altitude: 1700-2200 m
Farm Size farm size: 300 soybean farmers
Coffee growing area Coffee planting area: 0.75-1Hectares ha
Annual Precipitation annual rainfall: 1100-1200 Haomi mm
Soil soil: Volcanic clay volcanic clay
Coffee Characteristics: coffee characteristics
Variety varieties: local traditional varieties of Heirloom
Processing System treatment: unwashed non-washing sun drying on scaffolding
International Jury Score international evaluation score: 88 or more
Total pounds of Pounds: 1500-3000 kg
Appearance appearance: 16 mesh
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Columbia Coffee Manor Colombia's most expensive Coffee-Colombian Palm and Big Bird LPET
For professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style), which is completely different from the general Colombia. they assist nearby farmers to deal with cherries and adopt very special treatments under strict control. They use lactic acid and acetic acid fermentation to cultivate different microorganisms to produce different flavor spectrum, although there is nothing special about farmers' beans.
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Description of the flavor of washed coffee introduced by Illubabor Ibedo, Ethiopia
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) Ethiopia Illubabor Ebedo G2 washed beans in Ethiopia will add G1 and G2 after the name to make a distinction (G1 is of better quality), remove the peel and pulp immediately after the coffee cherry harvest, and then put the coffee beans into water to ferment to remove the pectin layer, this process takes several
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