The Story of Yirgacheffe Red Cherry Project: Pour-over Temperature, Grind Size, Water Ratio, and Flavor Characteristics

What is the Yirgacheffe Red Cherry Project? About Operation Cherry Red

Many people are familiar with the name "Operation Cherry Red." However, only a few can actually explain what kind of project the Red Cherry Project specifically is.

Ethiopia, known as the birthplace of coffee, has vast areas of excellent traditional coffee varieties. We know that Ethiopia is not a developed country with high incomes for its people - the agricultural and pastoral population accounts for 80% of Ethiopia's total population. Besides growing coffee, they also cultivate rapeseed, beans, and wheat. The average annual coffee production of 200,000 tons makes coffee Ethiopia's main agricultural crop.

To help Ethiopian coffee farmers achieve better income and improve the living standards of local people, in 2007, a Dutch trading company called Trabocca, together with local farmers, launched the "OPERATION CHERRY RED PROJECT" - the Red Cherry Project. This project was purely designed to incentivize farmers to improve coffee bean quality. At the beginning of the harvest season in the producing areas, Trabocca would designate harvest plans for specific microclimate zones, manually harvesting 100% ripe red coffee cherries, with production quantities ranging from 1,500 to 3,000 kilograms.

In 2008, the Red Cherry Project invested $5,000 to purchase new natural drying racks. In 2009, another $8,000 was invested for new natural drying racks and shade nets. In 2010, a $9,000 generator was purchased, and in 2011, $10,000 was invested to improve some local coffee transportation roads, making coffee transportation more convenient and efficient. Trabocca provided interest-free loans to purchase new coffee cherry depulpers and coffee bean sorters. To facilitate supplier procurement, a $14,000 investment was made in 2012 to build a high-quality coffee cupping laboratory in Addis Ababa.

Trabocca provides financial loan support, new hardware equipment, and technical knowledge of production and processing to help farmers improve their production levels. They promise to offer generous purchase prices as long as the actual quality of output meets cupping standards in both the Addis Ababa, Ethiopia and Amsterdam, Netherlands cupping rooms. The passing standard set by Trabocca is 88 points.

After processing at the origin, Red Cherry Project coffee beans are immediately packaged in separate bags using plastic inner bags (GrainPro bags) or vacuum-sealed boxes, then transported to Djibouti to await shipping. Through real-time monitoring, safe transportation, and timely appropriate handling methods, they strive to pursue perfect quality. Roasters can also purchase high-quality coffee beans through this Red Cherry Project, which has helped improve Ethiopia's coffee quality and achieve better selling prices. Trabocca can then return profits to farmers, continuously improving and enhancing quality.

Yirgacheffe Region Characteristics

Yirgacheffe itself is a small town with about 20,000 people. The three nearby small producing areas - Wenago, Kochere, and Gelena Abaya - produce coffee with flavors almost identical to Yirgacheffe, so they are also classified under the Yirgacheffe region. Whether in culture or geographical environment, Yirgacheffe is similar to neighboring Sidamo, but Yirgacheffe seems to be particularly blessed with unique advantageous conditions. Top-quality Yirgacheffe coffee features floral aromas, bright citrus fruit acidity, lemon notes, and a silky smooth texture.

Yirgacheffe Red Cherry Project Profile

Type: Yirgacheffe Red Cherry Project

Dry Aroma: Clean and delicate aroma, floral notes, vanilla, peach, honey, sugarcane

Wet Aroma: Vanilla plants, peach, nectarine, floral notes, citrus

Sip: Very clean and delicate, prominent floral aroma, honey, fine and long-lasting smooth texture, vanilla, soft cherry acidity, honey, premium hazelnut, pomelo flavor, delicate sweetness, with a honey and cherry fruit acid aftertaste that blends and persists

Brewing Yirgacheffe Red Cherry Coffee with Different Brewers

Hario V60

The V60 structure has three major characteristics: first, a 60° conical shape; second, clockwise spiral ribs; third, a single drainage hole. The presence of ribs allows space between the filter paper and the dripper, and combined with the single drainage hole, helps water flow down quickly.

Hand-brew Yirgacheffe Red Cherry: 15g coffee, medium-fine grind (sugar-sized), V60 dripper, 90°C water temperature. First pour 30g of water for a 30-second bloom, then pour to 105g and stop. Wait until the water level drops halfway before continuing to pour. Slowly and evenly pour until reaching 225g. Finally, you can shake the dripper to increase extraction. Water-to-coffee ratio 1:15, extraction time 2:04.

Strawberry Dripper

The Strawberry Dripper has many small dots on the inside, very similar to the tiny seeds on a strawberry, and the bottom hole is relatively small, making the flow rate slower and thus increasing extraction efficiency.

Because of these dots, there is sufficient space between the filter paper and the dripper, allowing water to flow through the gaps between the dots, which increases flow rate and prevents over-extraction. Additionally, the dots can trap fine grounds, so most of the coffee soaking at the bottom consists of relatively coarse coffee grounds, which increases extraction efficiency while reducing the probability of over-extraction.

Origami Dripper

The Origami Dripper, also called the Origami dripper, has 20 ribs. These ribs allow sufficient space between the dripper and filter paper. The bottom has a relatively large drainage hole, ensuring stable extraction speed. Additionally, this dripper is made of ceramic, which provides relatively good thermal conductivity and heat retention.

Cake Dripper

The Cake Dripper, also known as the Wave dripper, has a flat bottom. The flat-bottom design allows for even water flow, increasing extraction efficiency. Additionally, the bottom only has three small holes, making the flow rate relatively slow, which allows the coffee grounds to be fully saturated, resulting in more balanced extracted coffee.

Furthermore, using wave filter paper that doesn't directly adhere to the dripper creates the maximum extraction area. On one hand, this helps concentrate extraction, allowing hot water to drip down evenly and smoothly. On the other hand, it also slows down temperature loss.

Brewing Parameters and Technique Suggestions

FrontStreet Coffee recommends unified brewing parameters: 90°C water temperature, 1:15 water-to-coffee ratio, 15g coffee grounds, grind setting BG#6S (10g of coffee grounds sieved through a 0.85mm US #20 standard sieve yields 7-7.5g of grounds).

In terms of brewing technique, FrontStreet Coffee uses a segmented extraction method. Generally, the bloom water amount is twice the coffee grounds, so use 30g of water for a 30-second bloom. After small circular pouring to 125g, segment the pour. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. The entire extraction time is 2 minutes.

Flavor Descriptions of Yirgacheffe Red Cherry Coffee with Different Brewers

Hario V60 Flavor: Light floral aroma, prominent citrus acidity upon entry, honey sweetness, cocoa notes, persistent aftertaste.

Strawberry Dripper Flavor: Light floral aroma, citrus and sweet orange acidity upon entry, honey and preserved fruit sweetness as the temperature decreases.

Origami Dripper Flavor: Citrus and lemon acidity upon entry, sandalwood aroma, honey sweetness.

Cake Dripper Flavor: Light floral aroma, citrus and lemon acidity upon entry, sugarcane sweetness, black tea sensation, relatively fuller body.

In conclusion, choosing different brewers to prepare Yirgacheffe Red Cherry coffee will result in differences in flavor and texture. Everyone can find the brewing device that best suits their personal taste through continuous experimentation.

Important Notice :

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Tel:020 38364473