Yirgacheffe Natural Red Cherry Coffee Introduction - Red Cherry Coffee Bean Flavor Description

FrontStreet Coffee Yirgacheffe Natural Red Cherry Introduction

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Operation Cherry Red is a quality improvement project for small-scale farms initiated in 2005, led by the Dutch trading company Trabocca BV and partially funded by the Dutch government. By providing producers with professional expertise and related technological assistance, this program aims to enhance coffee production capacity and quality in remote regions of Ethiopia. Since 2005, it has selected high-altitude small coffee cooperatives in the current regions of Sidamo, Yirgacheffe, and Limu.

The program encourages and assists producers to improve washing, semi-washing, natural drying, or other experimental processing methods to enhance coffee quality. Through testing (professional cuppers are also stationed in coffee-producing regions to directly grasp coffee flavors), it ensures the quality of each batch. Before the harvest season, Trabocca invites selected small farmer organizations/producers to participate in producing micro-batch coffee (approximately 1500 to 3000 kg), manually selecting 100% ripe red coffee cherries in batches (hence the name Red Cherry Project). Trabocca provides financial loan support, new hardware equipment, and production processing knowledge and technology to assist farmers, committing to purchase at premium prices as long as the actual output quality meets cupping standards in both Addis Ababa, Ethiopia, and Amsterdam, Netherlands.

This year, Trabocca has set the passing standard at 88 points. After processing at the origin, Red Cherry Project beans are immediately packed in GrainPro bags or vacuum-sealed bags and shipped to Djibouti for ocean freight. Through real-time monitoring, safe transportation, and timely appropriate processing methods, they strive to pursue perfect quality.

Kebede is a small coffee cooperative located in a small town within the Darra production area of Sidamo province. Each coffee small farmer here owns an average cultivation area of about 0.6 hectares, composed of hundreds of coffee farmers. The cultivation altitude reaches nearly 2000 meters, with significant temperature variations and fertile soil, providing an excellent growing environment. The raw beans themselves emit rich raisin and fermented wine aromas. Although the yellowish-brown beans are not large in size and are slender, they feel substantial in hand. After roasting, we found that the bright berry aroma or rich chocolate-like aftertaste makes this bean perform impressively whether lightly or darkly roasted.

Flavor: Berries, tropical fruits, fermented wine aroma, jujubes, tea notes, milk chocolate. Medium body with cocoa notes in the aftertaste accompanied by spices and tea aromas, complex and persistent. When cooled, it tastes cleaner and the balance becomes more prominent.

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