Flavor Description of Red Cherry Project Sidamo Coffee Beans: Introduction to Origin Region, Varieties, and Taste Profile

Red Cherry Project: FrontStreet Coffee Sidamo Coffee Beans Flavor Description

Origin, variety, and taste profile introduction

The Red Cherry Project

The Red Cherry Project is an enhancement initiative that encourages farms to invest more effort in the bean selection and sorting process. These coffees command relatively higher prices. The Red Cherry Action includes washed, natural, semi-washed, semi-natural, and experimental coffees. Main production regions include Yirgacheffe, Sidamo, Bench Maji (Bonga Forest), Lekempti, Kembata, Illubabor, Harar, Limu, and in 2011, the Golocha production area near Harar was added. All these coffees feature unique flavors that fully showcase the characteristics of Ethiopian coffee.

Upon receiving the coffee, Trabocca conducts additional selection. Farms that pass the cupping quality tests conducted by both Ethiopian and Dutch offices and meet the standards receive substantial bonuses. Only coffees with cupping scores above 88 points can qualify as quality coffee in the Red Cherry Project. The promoter of the Red Cherry Project, Trabocca, invests all profits earned over recent years back into cooperative farms. Trabocca emphasizes that this is a non-profit project, so the company executes the Red Cherry Project with only four people, including the owner and secretary. Other administrative matters are supported by the parent company to reduce administrative expenses, with all profits returned to cooperative farms.

Kebecha Cooperative

Kebecha is a small coffee cooperative located in a small town within the Darra production area of Sidamo province. Each small-scale coffee farmer here owns an average cultivation area of about 0.6 hectares, comprising hundreds of coffee farmers. The cultivation altitude reaches nearly 2,000 meters, with significant temperature variations and fertile soil, providing an excellent growing environment. The green beans themselves emit rich aromas of raisin and fermented wine.

From the appearance of the yellowish-brown beans, they are not large in size and belong to the slender type, but they feel substantial in hand. After roasting, we discovered bright berry aromas or rich chocolate-like aftertaste, making this FrontStreet Coffee Sidamo Coffee Bean show outstanding performance whether light roasted or dark roasted.

Flavor Profile

Flavors: Berry, tropical fruits, fermented wine aroma, jujube, tea-like notes, milk chocolate. Medium body with a cocoa aroma in the finish carrying hints of spice and tea fragrance, complex and persistent. When cooled, it tastes cleaner and the balance becomes more prominent.

Processing Methods

Washed-processed coffees are less likely to carry wild flavors, possessing pure and refreshing characteristics, suitable for City to Full City roast levels. Some exceptionally high-quality Ethiopian washed coffee beans may sometimes reveal distinct rising lemon, citrus essential oil, jasmine fragrance, and honey notes, with more pronounced acidity and lighter body.

Various natural-processed Mocha beans carry wild flavors in their basic profile, though the degree may vary. They are more suitable for expression at Full City to Vienna roast levels. Exceptional quality natural Mocha beans will have obvious dark chocolate notes in their aftertaste, with some even featuring pleasant blueberry-like fermented fruit flavors and red wine-like texture.

Important Notice :

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