What is the world's top ten coffee beans Ethiopian boutique coffee red cherry program? What is the coffee bean of red cherry project?

Red, ripe coffee cherries tend to show the regional aroma of the coffee growing area. In order to demonstrate the regional aroma of Ethiopian coffee, Trabocca of the Netherlands launched the "OPERATION CHERRY RED PROJECT" Red Cherry Project with local coffee farmers in 2007.

The content of the project, as its name, is to harvest 100% ripe red coffee cherries by hand in the designated microclimate area, with an output of about 1500 kg-3000 kg. This is only the most basic requirement, and the coffee cherries harvested have to go through a series of screening and evaluation. The coffee beans up to the standard will be auctioned by Trabocca to coffee buyers all over the world, and the transaction price can reach more than 4 times or even 20 times that of ordinary coffee spot.

On this basis, the enthusiasm of local farmers to grow coffee has been greatly improved, which makes coffee growers pay special attention to the process of harvesting and screening, while Trabocca, as the main promotion, provides farmers with assistance in terms of capital, equipment and technology to achieve a cooperative relationship of mutual assistance and mutual benefit.

To sum up, the Red Cherry program is to arouse farmers' enthusiasm for production by raising the purchase price of raw coffee beans, and pay more attention to the better quality of coffee beans produced in such an environment in the process of picking and treatment. competitiveness in the market has also increased.

Qianjie Coffee recently introduced a sun-treated "Red Cherry Project" coffee beans, which are produced by the Altland Manor in Ethiopia, at an altitude of 1700 meters to 2200 meters above sea level. The hydrological conditions with large temperature differences make the sugar and aromatic substances of coffee beans more rich and concentrated. The flavor of this bean is described as berries, strawberries, lemon and fermented wine. It is boiled with a powder-to-water ratio of 1:15, a water temperature of 90 degrees and a V60 conical filter cup. The sour quality of the berries is very special, and the flavors of lemon and strawberries in the nasal cavity linger. When the temperature drops to 60-70 degrees, the sweetness increases, and the acidity becomes better and lively.