Taste characteristics of Ethiopian Sidamo Coffee beans introduction to coffee flavor treated with Sidamo red honey

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Qianjie Coffee-introduction of Red Honey Cherry

What is the Red Cherry Project?

The "Red Cherry Project" (ORC) is a project to improve the quality of small-scale farms. In 2007, Trabocca, the largest raw bean manufacturer in the Netherlands, proposed the "Red Cherry Project" in pursuit of high-quality Essex beans.

The plan requires that raw coffee beans should be picked not only by red fruit, but also by hand, but this is only the most basic requirement, and the plan is far from simple. The main purpose is 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 to 3000 kilograms (25,50 bags) before the harvest season. Women can only choose fully 100% ripe red cherries, which makes a big difference in the flavor of brewed coffee. So careful-eyed and industrious Ethiopian women 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 coffees 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 Yega Sheffield, Sidamo, Penga Forest, Lekanti, Ken Bata, Irubarb, Hara, Lim, etc. In 2011, we joined the producing area of Coroja Golocha (near Harald), these are unique flavors that can fully show the flavor of Ethiopian coffee. Trabocca will choose from the coffee after receiving it. Farms that have passed the cup quality tests conducted by the offices in Ethiopia and the Netherlands will pay high bonuses. Trabocca, the promoter of the Red Cherry project, invests all the profits made in recent years in cooperative farms.

Treatment mode

This bean is treated with red honey.

The so-called honey treatment refers to the process of making raw beans with mucous membrane for sun-drying. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional washing method washes it away with clean water, but this direct drying method has been born because of the limitations of water resources in some high-altitude areas.

Pectin mucous membrane is the part with the highest content of coffee fructose, and it is also an important part of coffee fermentation. It can be said that 80% of this part determines the supply of nutrients in the process. Yellow honey retains 60% pectin, red honey retains 75% pectin, and black honey hardly removes pectin.

Flavor: it smells of ginger flowers, citrus, lemon and fruit sugar in the mouth, Chinese fir in the middle, honey sweetness in the middle, oolong tea in the end and a lingering finish.

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