Introduction to Yirgacheffe Licho Washed Processing Station - How to Brew Yirgacheffe Coffee? Yirgacheffe Flavor Profile

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The Red Cherry Project

In 2007, Trabocca, a Dutch trading company, launched the Red Cherry Project. Regardless of processing methods—whether washed, semi-washed, natural, or semi-natural—the project aims to inspire coffee farmers to produce the highest quality coffee and ensure these farmers' efforts are rewarded and recognized. Before each harvest season, Trabocca invites selected farmers or producers to participate in this program, producing micro-lot coffees (approximately 1,500-3,000 kg). They meticulously hand-pick 100% ripe red coffee cherries in batches (hence the name "Red Cherry Project"). Trabocca provides financial loans, new hardware equipment, and processing knowledge and technical assistance to farmers. They promise to purchase at premium prices if the actual quality meets cupping standards in both Addis Ababa, Ethiopia and Amsterdam, Netherlands cupping labs. The passing standard set by Trabocca is 88 points.

Coffee beans from the Red Cherry Project are immediately packaged in plastic inner bags (GrainPro bags or vacuum-sealed bags) after processing at origin, then shipped to Djibouti to await maritime transport. Through real-time monitoring, secure transportation, and timely appropriate handling, they strive to pursue perfect quality.

Because of the Red Cherry Project, roasters can purchase excellent quality coffee beans, which also improves Ethiopian coffee quality and leads to better pricing. Trabocca can then return profits to farmers, enabling continuous improvement and sustained quality enhancement.

Liko Washing Station

The Trabocca office in Amsterdam receives hundreds of samples annually. During a blind coffee tasting in December 2013, Trabocca discovered this washed Yirgacheffe from the Liko processing station, featuring distinctive peach, mango, and stone fruit aromas.

Liko is a washing station established in 2011 in the Kochere region of Yirgacheffe, situated at approximately 1,850-2,100 meters above sea level. During the harvest season from late October to mid-January of the following year, about 850 coffee farmers deliver their coffee to Liko for processing. The process begins with washing using water from nearby rivers at the Liko station, followed by pulping using traditional Aegir machines. The mucilage is removed through traditional fermentation methods, taking approximately 36-48 hours depending on climate conditions. Finally, the coffee beans are placed on drying beds for 10-12 days, creating an elegant and refined Yirgacheffe with natural processing characteristics.

Brewing Recommendations

FrontStreet Coffee suggests brewing parameters:

• Pour-over: V60 dripper, grind with Fuji R440 at setting 3.5, water temperature around 90°C
• French Press: Recommended grind setting 4, water temperature 90°C
• Siphon: Recommended grind setting 4, water temperature 90°C-91°C
• AeroPress: Recommended grind setting 3.5, water temperature 90°C

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473