What does Yirgacheffe Red Cherry Project coffee taste like?
Front Street Yirgacheffe Red Cherry Project cups very clean and delicate. The dry aroma carries floral, vanilla, peach, honey and sucrose notes; the wet aroma adds vanilla plant, peach, citrus and floral tones. Slurping brings a prominent floral aroma, honey, vanilla, soft cherry acidity, hazelnut and white pomelo, with a lingering sweet finish.
Trabocca, a Dutch trader, launched the Red Cherry Project in 2007 to reward farmers for coffee quality. Selected producers make 1,500 to 3,000 kilograms of micro-lot coffee using only fully ripe red cherries. Trabocca sets a passing cup score of 88 points, judged in Addis Ababa and Amsterdam, and pays a premium price for lots that clear it.
The Red Cherry Project is a coffee quality improvement initiative launched in 2007 by the Dutch trader Trabocca, aimed at incentivizing coffee farmers to produce high-quality micro-lot coffee and providing them with generous returns. This article provides a detailed analysis of the dry aroma, wet aroma, and slurping flavor characteristics of Front Street Yirgacheffe Red Cherry Project, introduces the operational mechanism and quality standards of the project, explores the unique discovery of the Liko washing station, and reviews the classic charm of Yirgacheffe as a representative of East African specialty coffee.
Front Street Yirgacheffe Red Cherry Project
Dry aroma: clean and delicate aroma, floral, vanilla, peach, honey, sucrose
Wet aroma: vanilla plant, peach, honey peach, floral, citrus
Slurping: very clean and delicate, prominent floral aroma, honey, delicate and lingering smooth mouthfeel, vanilla, soft cherry acidity, honey, premium hazelnut, white pomelo flavor, delicate sweetness, lingering finish where honey and cherry fruit acidity blend and persist.
In 2007, the Dutch trader Trabocca launched the Red Cherry Project. This project encompasses various processing methods such as washed, semi-washed, natural, and semi-natural, with the core objective of encouraging coffee farmers to produce the highest quality coffee and ensuring their hard work receives corresponding returns and rewards. Before the start of the harvest season, Trabocca invites selected farmers or producers to join the project, producing approximately 1,500 to 3,000 kilograms of micro-lot coffee, with multiple rounds of manual meticulous sorting, picking only 100% ripe red coffee cherries—this is also the origin of the name "Red Cherry Project." Trabocca provides farmers with financial loan support, new hardware equipment, and knowledge and technical assistance in production and processing, and promises: as long as the actual output quality meets the cupping standards of the cupping rooms in Addis Ababa, Ethiopia, and Amsterdam, Netherlands, it will purchase at a premium price. The passing score set by Trabocca is 88 points.
After processing at the origin, the coffee beans of the Red Cherry Project are immediately packaged in plastic inner bags (GrainPro bags or vacuum boxes, sub-packaged in bags, then transported to Djibouti to await shipping. Through real-time monitoring, safe transportation, and timely and proper handling, the aim is to achieve perfect quality. Roasters can purchase high-quality coffee beans through the Red Cherry Project, and the quality of Ethiopian coffee is thereby improved, with better prices. Trabocca can also give back profits to farmers, enabling them to continuously improve, with quality continuously enhancing.
At Trabocca's office in Amsterdam, the Liko washing station receives hundreds of samples each year. In a blind coffee tasting in December 2013, Trabocca discovered that this washed Yirgacheffe from the Liko processing station possessed a unique aroma of peach, mango, and stone fruit.
Front Street Yirgacheffe has long enjoyed a prestigious reputation among coffee connoisseurs worldwide. It is a rare washed high-quality Arabica coffee, suitable for various degrees of roasting, perfectly presenting a fresh and bright floral and fruity aroma, with beautiful and complete bean shape, making it a high-end coffee unmatched by ordinary Mocha. It has a unique citrus and lemon fruit fragrance, along with the fragrance of jasmine, with an acidity similar to wine, and a clean taste without miscellaneous flavors, just like drinking freshly brewed fresh citrus fruit tea, with a lasting aftertaste. The floral and citrus notes are abundant, and its performance is impressive. After medium roasting, it has a soft acidity, while after deep roasting, it emits a rich aroma. The rich and even mouthfeel is the most captivating feature of Ethiopian Yirgacheffe, hailed as the best coffee bean in Ethiopia and a representative of East African specialty coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
