Sun Sidamo Red Cherry Project-the flavor of Sidamo Lion King Coffee
Sun Sidamo Red Cherry Project-the flavor of Sidamo Lion King Coffee
The Red Cherry Project invested $5000 in 2008 to purchase new sun drying racks. In 2009, another $8000 was invested in the procurement of new sun drying racks and sunshade nets. A $9000 generator was invested in 2010 and a further $10000 was invested in 2011 to improve some local coffee transport roads to make transporting coffee more convenient and efficient. Trabocca offers interest-free loans to buy new coffee cherry meat removers and coffee bean sorters. In order to facilitate suppliers' procurement, a high-quality Addis Ababa coffee cup testing laboratory was built with an investment of US $14000 in 2012.
Trabocca provides financial loan support, new hardware equipment and production processing knowledge and technology to help farmers improve their production, promising to pay generous prices as long as the quality of actual output meets the cup test standards in Ethiopia's Addis Ababa and Amsterdama Cup in the Netherlands. The passing standard set by Trabocca is 88 points.
The coffee beans of the Red Cherry Project are immediately packed in plastic inner bags (GrainPro bags or vacuum box) immediately after the processing of the origin is completed, then shipped to Djibouti for shipping. Strive for perfect quality through immediate monitoring, safe transportation and timely and appropriate handling. As a result of this red cherry program, roasters can buy high-quality coffee beans, improve the quality of Ethiopian coffee and have better prices. Trabocca can also return profits to farmers, and continue to improve and improve the quality.
Hand-made a cup of coffee, 17 grams of coffee, 300 milliliters of water, about 265 milliliters of coffee, steaming temperature of 86 degrees, brewing temperature of about 83 degrees. When the coffee is hot, it is not strong and very light. As the temperature decreases, the sensitivity of the tongue to the taste increases gradually, and the taste becomes more complex. The fragrance of the fruit is the most obvious, mixed with a hint of tea. There is no bitterness in the taste. In addition, due to the sun-treated beans, there is a special aroma left during fermentation, or wine aroma. The aroma of the bean is very similar to that of Bali Organic, but not as obvious as Bali.
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