Fermented Wine Aroma Natural Sun-Dried Sidamo Coffee Estate Region Flavor Profile and Characteristics Introduction to Shakisso Region

FrontStreet Coffee · Fermented Wine Aroma of Natural Process Sidamo Coffee Estate Origin Flavor Characteristics

FrontStreet Coffee's Natural Process Sidamo Shakiso Flavor Profile: Berries, tropical fruits, fermented wine aroma, date palm fruit, tea-like notes, milk chocolate. Medium body with a cocoa finish carrying notes of spices and tea aroma in the aftertaste, complex and persistent. When cooled, it tastes cleaner and the balance becomes more prominent.

Kebede is a small coffee cooperative in the town of Darra within the Sidamo region. Each small-scale coffee farmer here owns an average of about 0.6 hectares of cultivation area, 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 a rich aroma of raisins and fermented wine. From the appearance of the yellowish-brown beans, they are not large in size, belonging to the slender type, but they feel substantial in weight. After roasting, we found that the bright berry aroma or rich chocolate-like aftertaste makes this FrontStreet Coffee Sidamo natural process coffee bean perform impressively whether light roasted or dark roasted.

Operation Cherry Red is a quality improvement project for small-scale farms led by Dutch trading company Trabocca BV, partially sponsored by the Dutch government, started in 2005. This project enhances coffee production capacity and quality in remote areas of Ethiopia by providing producers with professional technical assistance and related technological support. Since 2005, it has selected high-altitude small coffee cooperatives in the current Sidamo, Yirgacheffe, and Limu regions. It encourages and assists producers to improve washed, semi-washed, natural, or other experimental processing methods to enhance coffee quality, ensuring the quality of each batch through testing (professional cuppers are also stationed in coffee-producing regions to directly grasp coffee flavors). 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 Operation Cherry Red). Trabocca provides financial loan support, new hardware equipment, and production processing knowledge to assist farmers, promising to purchase at premium prices if the actual output quality meets cupping standards in the cupping rooms in Addis Ababa, Ethiopia and Amsterdam, Netherlands. This year, Trabocca set the passing standard at 88 points. After processing at the origin, Operation Cherry Red beans are immediately packed in separate plastic inner bags (GrainPro bags or vacuum-sealed bags) and then shipped to Djibouti to await sea freight. Through real-time monitoring, safe transportation, and timely appropriate processing methods, they strive to pursue perfect quality.

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