Red Cherry Project Sidamo Coffee Bean Flavor Description Region Variety Taste Introduction

Flavor description of Red Cherry Project Sidamo Coffee Bean introduction to the taste of varieties produced in the region

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 Harald), etc. These are unique and fully demonstrate the flavor of Ethiopian coffee. Trabocca will choose from the coffee after receiving it. Farms that have passed the cup test quality test in Ethiopia and the Netherlands will pay a large bonus. The cup test pass score of more than 88 points in order to become a good coffee for the Red Cherry program. 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 interest, so the company only uses four people, including the boss and secretary, to implement the red cherry project. Other administrative related matters are supported by the parent company to reduce administrative expenses, and all the profits are returned to the cooperative farm.

Kaibedo is a small coffee cooperative in a small town in Dala, Sidamo Province. each small coffee farmer here has an average planting area of about 0.6 hectares and is composed of hundreds of coffee farmers. it is planted nearly 2000 meters above sea level, the climate varies greatly, and the soil is fertile, providing an excellent growing environment, and the raw bean itself exudes a strong aroma of raisins and fermented wine. The nearly yellowish-brown beans are actually small and slender, but the weight on the hands is very solid. After baking, we find that the bright berry aroma, or rich chocolate-like aftertaste, makes this bean have an eye-catching performance whether it is light baked or deep baked.

Flavor: berries, tropical fruits, fermented wine, jujube, tea, milk chocolate. Medium body, with a hint of spices and tea on the finish, is complex and long-lasting, tastes cleaner and more balanced after cooling.

Water-washed coffee flavor is not easy to have wild flavor, with pure, refreshing characteristics, suitable for City to Full City baking degree; some essential excellent Ethiopian water-washed coffee beans, sometimes can be detected obvious rising lemon, citrus essential oil, jasmine, honey and so on, the sour taste is obvious, mellow and thin. All kinds of mocha beans treated in the sun have wild flavor in the basic flavor, but the degree is more or less different, so it is more suitable for the baking degree from Full City to Vienna. The essence of the excellent sun, mocha beans, its tail will have a clear Hey chocolate flavor, some have a pleasant blueberry-like fermented fruit and red wine-like texture.