Red Cherry Project, Ethiopian Yirgacheffe Natural Red Cherry Coffee Introduction

Ethiopia: The Birthplace of Coffee

For coffee enthusiasts, Ethiopia is a sacred destination. This country is not only the birthplace of coffee but also remains a major exporter of specialty coffee today. Currently, Ethiopia has approximately 10,000 to 15,000 coffee varieties, though most have not yet undergone formal genetic identification. Within Ethiopia, there are several renowned coffee-producing regions, including Sidamo, Guji, Yirgacheffe, Jima, and Harar.

Yirgacheffe Region

Yirgacheffe is located on the eastern edge of the East African Rift Valley, at an altitude of 1,700-2,100 meters. Administratively, Yirgacheffe is a small town belonging to the Sidamo region. Originally, Yirgacheffe was a sub-region within the Sidamo area, but due to the distinctive characteristics of its coffee—bright lemon acidity, fresh citrus notes, and uplifting jasmine aromas—it was established as an independent region. While similar to Sidamo, Yirgacheffe coffee possesses clearly different qualities that warranted its separate classification.

The Ethiopian government has also registered a trademark for this region, with the Ethiopian Commodity Exchange (ECX) holding the rights to use this trademark. According to trademark regulations, only coffee produced in the Yirgacheffe region and certified through ECX cupping can bear the Yirgacheffe trademark.

Heirloom Varieties

In Ethiopia, coffee cultivation is predominantly based on garden coffee systems. Coffee plants are grown alongside other crops near farmers' residences, tended by the farmers themselves, and harvested during the picking season. The coffee is then collected and processed by middlemen or processing stations. This cultivation model accounts for more than half of Ethiopia's total coffee production.

According to official statistics, Ethiopia has approximately 15,000 coffee varieties that have not undergone genetic identification. The difficulty of cataloging, identifying, and classifying these varieties is immense. Furthermore, given Ethiopia's primary cultivation method, coffee beans collected by processing stations may contain multiple varieties. Consequently, Ethiopian coffee beans are collectively referred to as "Heirloom," which translates to native or heirloom varieties. This is also why Ethiopian beans often show inconsistency in size and appearance.

The Red Cherry Project

Before the concept of specialty coffee emerged, coffee cultivation focused solely on yield rather than quality to maximize profits. During harvest seasons, both overripe and unripe coffee cherries were collected together, ultimately compromising the flavor quality of the final brewed coffee.

In response, Dutch green coffee trader Trabocca initiated the "Red Cherry Project" (ORC) in 2007. The Dutch trader invited all Ethiopian farms to produce small batches of approximately 1,500-3,000 kilograms of beans, with the requirement that these batches consist of 100% hand-picked ripe red cherries. These batches were then purchased at prices several times higher than market rates. As a result, farmers' incomes increased, as did the price of green coffee beans, given the additional labor required for harvesting, selection, and processing.

However, not all green beans are purchased by Trabocca at premium prices. Trabocca conducts selective purchasing, and beans must meet quality standards through cupping evaluations at both their Ethiopian and Dutch offices. In summary, the Red Cherry Project encourages farmers to meticulously complete every step of coffee cherry collection and processing by increasing purchase prices for high-quality green coffee beans. This approach produces coffee beans with superior quality and better taste profiles, which gain market recognition and command relatively high purchase prices. Currently, the Red Cherry Project's main regions include Yirgacheffe, Sidamo, Bonga Forest, Lekempti, Kembata, Harar, and Limu.

FrontStreet Coffee Ethiopian Yirgacheffe Natural Red Cherry

Origin: Yirgacheffe Region
Altitude: 1,700-2,200 meters
Variety: Heirloom
Processing: Natural Process
Flavor Notes: Berries, Lemon, Fermented Fruit Aroma, Strawberry

FrontStreet Coffee has sourced Ethiopian Yirgacheffe Red Cherry coffee beans, processed using the natural method and roasted to a light profile. When brewed using V60 with a 1:15 ratio at 92°C water temperature, the coffee reveals subtle fermented fruit aromas. The cup offers fresh lemon acidity with distinct berry and strawberry flavors, creating a refreshing drinking experience.

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