Introduction to the quality characteristics of Yega Fischer's taste and flavor description method in producing areas

Yeah, Chevy Coffee.

Producing area: Yega Sheffield Cochel

Producer: Rico Co-operative (Reko Cooperative)

Treatment method: sun treatment

Altitude: 1850-2100 m

Baking degree: shallow baking

Variety: Heirloom native species

Grade: G3

Certification: red Cherry Project (Operation Cherry Red)

Cup test flavor: rich fruit aromas such as sweet jackfruit, mango, ripe peach, strawberry, carambola, waffle and berries, with a tail of whisky acid fermented from ripe fruit, Trabocca also provides financial loan support, new hardware equipment and production processing knowledge and technology to assist coffee growers, promising that as long as the actual quality meets the cup test standards in the Amsterdam Cup testing rooms of Ethiopia and the Netherlands. Will be given a good price to buy. This year, the passing standard set by the Trabocca is 88. The beans of the Red Cherry Project are packed in plastic inner bags (GrainPro bags) or vacuum boxes immediately after the processing of the origin is completed, and then shipped to Djibouti for shipping. Through immediate monitoring, safe transportation and timely and appropriate handling, try our best to pursue the perfect quality about the red cherry project. Here is Maoye by the way to popularize science.

Introduction to the Red Cherry Project (Operation Cherry Red):

The Red Cherry Project (Operation Cherry Red), referred to as OCR, is a small-scale farm quality improvement project launched by the Dutch trading company Trabocca BV to improve coffee production and quality in remote areas of Ethiopia through the provision of producer expertise and related technology assistance, funded in part by the Dutch government. It is mainly aimed at the selection of today's small-scale coffee cooperatives at high elevations in Yejassefi, Lim and Sidamo, encouraging and assisting producers to try their best to improve washing, semi-washing, tanning or other experimental treatments. to improve the quality of coffee, through professional cup testers stationed in coffee producing areas, the most direct mastery of coffee flavor to ensure the quality of each batch. Before the harvest season, Trabocca invites selected smallholder organizations / producers to participate in the production of micro-batches of coffee (about 1500-3000KG), carefully picking 100% ripe red coffee cherries by hand, so it is named the Red Cherry Project.