What is coffee bean red cherry plan sun red cherry how to make coffee flavor and taste characteristics

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Fully ripe coffee cherry is the first condition of high-quality coffee, even the quality of coffee cherry is not good, how can it be said to be fine coffee? Yega Xuefei Sun Red Cherry on Qianjie Street meets this requirement because it is part of a boutique coffee variety project called the Red Cherry Project. Its purpose is to require coffee farmers to pick fully mature coffee cherries in order to ensure the quality of coffee in the early stage. This project was put forward by the largest raw bean merchant in the Netherlands. This is a meaningful plan and story. Go with the front street to understand the meaning behind it.

Operation Cherrie Red "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 (25,050 bags) before the harvest season. Women can only choose fully 100% ripe red cherries, which varies greatly in flavor. So careful-eyed and industrious Ethiopian women are important drivers of 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 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.

Qianjie Coffee Sun Red Cherry as an example of brewing and sharing

Qianjie Coffee Yega Sheffield Red Cherry

Producing area: Yega Xuefei

Planting altitude: 2000-2200m

Treatment method: sun treatment

Variety: native species

Grade: G1

Qianjie Coffee Sun Red Cherry Strawberry filter Cup

The design shape of the inner rib of the filter cup is a little distributed structure, which is very similar to the small seeds on the strawberry, and the pore diameter at the bottom is relatively small, so it can be seen that its flow rate should be relatively slow so as to improve the extraction rate.

After adding the filter paper, there are many bumps between the filter cup and the filter paper, so the degree of fit is not very high. Water can permeate the filter paper and flow away from the gap between the bumps to prevent over-extraction. And these bumps can be attached to fine powder, so that when the fine powder is attached to the edge of the cup wall, most of the particles soaked at the bottom are relatively coarse particles, so when the extraction rate is increased, and greatly reduce the probability of over-extraction.

(steaming starts) extraction time is 1: 50 ".

Flavor: it smells floral, with citrus and sweet orange in the mouth, honey and preserved fruit sweet when the temperature comes down.

Qianjie coffee sun red cherry origami filter cup

There are many deep longitudinal grooves on the edge of the origami filter cup, and the bottom is a large outlet hole, which makes its flow rate faster. The ceramic origami filter cup has relatively good thermal conductivity and thermal insulation.

Qianjie coffee chose to brew with tapered filter paper this time, because the tapered filter paper is slowly reduced down, so the powder layer in the middle is thicker and four weeks will be thinner; and the tapered filter paper has a poor fit with the filter cup. The exhaust of coffee powder can be relatively smooth when brewing, and it will be easy to flow away from the gap in the middle of the filter cup if the water level is high during brewing.

Qianjie coffee parameters & techniques: powder weight 15g; medium and fine grinding (BG 6T: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1 15; steam 30 grams for 30 seconds, small flow center water injection to 120g, water level drop to 226g when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed. (steaming starts) extraction time is 1: 55 ".

Flavor: sour notes of citrus and lemon, sandalwood, sweet honey.