Detailed introduction of Sidamo Red Cherry Project Operation Cherrie Red- Skokuto

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Ethiopian Sidamo Red Cherry Project Operation Cherrie Red- Skokuto washed beans (FT)

Operation Cherrie Red's "Red Cherry Initiative" (ORC) is a project to promote quality improvement on small-scale farms, mainly to encourage soybean farmers and surprise bakers. Trabocca invited all Ethiopian suppliers to produce small batches of beans of about 1500-3000 kg before the harvest season. Women can only choose fully ripe coffee cherries, so 100% are harvested when coffee cherries are fully ripe. This will make a big difference to the brewed coffee, because careful-eyed Ethiopian women who are willing to work hard are the invisible drivers of the Red Cherry project.

Red Cherry Action (OCR) is also a reinforcing method, which can encourage suppliers to 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, etc. The main producing areas are Yega Sheffield (the production of Yega has stopped in 2011), Sidamo, Penga Forest, Lekanti, Ken Bata, Iruba, Hara, Lim, 2011 joining Coroja Golocha (near Hara), these are all coffee with unique flavor, almost every producing area can produce washing, sun beans, half water washing, half sun washing, half sun washing, experimental coffee and so on. It can fully show the flavor of Ethiopian beans and will be selected again after receiving the coffee. Beans that pass the cup test quality test in Ethiopia and the Netherlands will be paid a high bonus, and the passing score of 2011 cups must be more than 88 in order to become a good coffee for the Red Cherry program.

Trabocca, the promoter of the red cherry project, invests all the profits made in recent years in all cooperative farms. 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.

This is the freshest red cherry Sidamo water-washed beans harvested in May and June this year, the rare Suko Quto cooperative in Taiwan.

Suko Quto coffee is grown in Oromia Region, one of the largest producing areas in Ethiopia, and the farm is located in Guji, to the south of Olamia, next to the Sidamo and Gedeo producing areas. Suko Quto Farm covers an area of 221 hectares, with elevations between 1830 and 1950 meters above sea level. Severe cutting diversity is characterized by its topography, including mountains, highlands, plateaus, valleys and plains. The soil on the farm is volcanic mud. Generally speaking, volcanic mud is a very fertile and fragile loam with a depth of at least two meters. The top layer is dark brown red soil. The most amazing thing is that the fertility of volcanic mud can be maintained by organic recycling. For example, through perennial coffee and shade tree litter (leaves, branches, etc.) or root leftovers Suko Quto Farm has a nursery for coffee tree seeds. Coffee farms do not have much manpower to maintain normal operation during the off-harvest season, and there are currently nine regular employees and 250 seasonal workers.

These are beans from the Sidamo Sidamo area, certified by the Fair Trade Association as organic ORGANIC.

Property Characteristics: farm characteristics

Farm name: Operation Cherry Red Red Cherry Action Skokuto (Suko Quto) Coffee

Farmer Farm owner: Various small producers different kinds of small farmers

Grade level: G2

City City: Guji Zone, Guji District

Region producing area: Euramia Oromia

Country country: Ethiopia

Altitude altitude: 1830-1950 m

Annual Precipitation annual rainfall: 1100-1200 Haomi mm

Soil soil: Volcanic clay volcanic clay

Farm Size Farm size: 9 regular employees and 250 seasonal workers

Certification Certification: Fair Trade Fair Trade Association

Coffee Characteristics: coffee characteristics

Variety varieties: a mixture of local ancient and traditional varieties of Mixed Heirloom Variety

Processing System treatment: Full Washed washing and drying on the scaffolding

International Jury Score international evaluation score: more than 89

Total pounds of Pounds: 1500-3000 kg

Appearance appearance: 17-18 mesh

Aroma / flavor flavor: wheat tea, oolong tea, strawberry, vanilla, tropical fruit, banana, pineapple, cherry, sweet orange, honey sweet, brown sugar sweet

Acidity: very fresh, clean, less earthy, delicious citrus, moderate grape acid, meticulous and non-irritating, some tartar tannins, fresh mint

The complexity of complex is similar to that of other: very fragrant, soft, full of sweetness, exquisite taste, fragrant scented tea against the upper jaw