What is the coffee and flavor characteristics of the red cherry plan?

The "Red Cherry Project" (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 (25,050 bags) before the harvest season. Women can only choose fully 100% ripe red cherries, which varies greatly in flavor. So Ethiopian women who are careful and willing to work hard are important drivers of the Red Cherry project. The red cherry project is also a reinforcing method, which makes the farm pay more attention to the process of selecting beans. The prices of these coffee are also relatively high. Red cherry operations include washing, sun-drying beans, half-washing, half-sun, experimental coffee and so on. The main producing areas are Yegashifi, Sidamo, Penga Forest, Lekanti, Ken Bata, Iruba, Hara, Lim, joining Coroja Golocha in 2011 (near Hara) and so on. These are unique flavors and can fully show the flavor of Ethiopian beans. Trabocca will choose from them after receiving the coffee. Farms that have passed the cup test quality test in Ethiopia and the Netherlands will pay a high bonus, with a passing score of more than 88 points in order to become a good coffee for the Red Cherry Project. 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 an unprofitable plan, so the company only uses four people, including the boss and secretary, to carry out 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.

Farm characteristics

Name name: Konga operation Cherrie Red Kongjia Red Cherry Plan Coffee

Producing area

Country: Ethiopia

Grade: G3

Above the meter

Harvest time: October of each year to January of the following year

Certification: all coffee is non-toxic and organically grown without certification.

Coffee characteristics

Variety: traditional native species of Yega

Treatment: solarization

Aroma / flavor flavor: strawberry, wheat, fermented fragrance, mango, banana, vanilla, cooked tea, cocoa, honey, caramel

Acidity: plum, grape, sweet orange, red malic acid, single malt tartaric acid

Complexity and other others: complex and changeable fermentation aroma, taste full of African sun beans, stable acidity after cold, sweet orange on the throat.