Ethiopia Sidamo Region | Bensa Cooperative Red Cherry Project Natural Mixed Local Heirloom

Ethiopia Sidamo Region | Bensa Cooperative Red Cherry Project Natural Mixed Local Heirloom Varieties Flavor Profile

Sidamo's coffee flavors are incredibly diverse, with different soil types, microclimates, and countless native coffee varieties creating distinct differences and characteristics in the coffee produced by each town. From 2010-2012, it received high ratings of 92-94 points for three consecutive years from the authoritative American coffee review website Coffee Review, demonstrating the extraordinary value of green beans from this region! The area features towering mountains, highlands, plateaus, valleys, and plains, with diverse topography. The region's geology consists of nutrient-rich, well-drained volcanic soil, with soil depth reaching nearly two meters and surface soil showing dark brown or brown colors. The area's greatest advantage lies in maintaining soil fertility through natural organic matter cycling, using fallen leaves and debris from surrounding trees and plant root residues as natural fertilizers.

Coffee Information

Region: Sidamo

Producer: Local smallholder farmers

Grade: Grade 3

Processing Method: Natural

Variety: Mixed local heirloom varieties

Altitude: 1850-2100 meters

In 2007, Trabocca, a Dutch trading company, launched the Red Cherry Project. Regardless of processing methods—washed, semi-washed, natural, or semi-natural—the project aims to incentivize 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 project, producing micro-lot coffees with carefully hand-picked 100% ripe red coffee cherries (hence the name Red Cherry Project). Trabocca provides financial loan support, new hardware equipment, and processing knowledge and technical assistance to farmers, promising to purchase at premium prices if the actual output quality meets cupping standards in both Addis Ababa, Ethiopia and Amsterdam, Netherlands cupping labs. Trabocca's passing standard is set at 88 points.

Red Cherry Project coffee beans are immediately packed in GrainPro bags or vacuum-sealed bags after processing at origin, then shipped to Djibouti to await ocean freight. Through real-time monitoring, secure 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 helps improve Ethiopia's coffee quality and achieve better prices. Trabocca can then return profits to farmers, enabling continuous improvement and sustained quality enhancement. The Trabocca office in Amsterdam receives hundreds of samples annually. In a blind coffee tasting in December 2013,

Trabocca discovered this washed Yirgacheffe from the Licho processing station, featuring distinctive honey peach, mango, and nut aromas. Licho is a washing station established in 2011 in the Kochere region of Yirgacheffe, at approximately 1850-2100 meters altitude. During the harvest season from late October to mid-January of the following year, about 850 coffee farmers deliver their coffee to Licho for processing. The process first uses water from nearby rivers at the Licho processing station for washing, utilizes old Aegir machines to remove fruit pulp, while the mucilage is removed through traditional fermentation methods, taking about 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.

Flavor Description

Pineapple, mango, peach-like notes, tropical fruits, raisin aroma, honey-like sweetness, rich mouthfeel

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440 #3.5

Brewing Method: 1:15 ratio, 15g coffee grounds. First infusion with 25g water, 25s bloom. Second infusion to 120g, then pause. Wait until the water level drops to half, then continue slow pouring until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and faster drainage speed, pausing during pouring helps extend the extraction time.

Important Notice :

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