Yirgacheffe -Ethiopia Operation Cherry Red

Yirgacheffe Ethiopia - Operation Cherry Red (Wine Processed)

1. Origin & Program Background

• Origin: Yirgacheffe, Ethiopia

• Operation Cherry Red (OCR): Developed by the renowned Dutch green coffee importer Trabocca, the OCR initiative encourages smallholder farmers to hand-pick 100% fully ripe, bright red coffee cherries. Through rigorous sorting, temperature control, and processing, the program brings out the finest, most nuanced characteristics of top-tier Yirgacheffe coffee.

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2. Processing Method (Wine Process / Anaerobic Natural)

• Craft & Technique: The "Wine Process" usually involves anaerobic or controlled fermentation, where meticulously selected ripe cherries are fermented in sealed containers before drying.

• Flavor Profile: This specialized fermentation imparts a rich red wine aroma and ripe fruit character. Combined with Yirgacheffe’s signature floral notes and crisp citrus acidity, it delivers a complex, smooth, and slightly intoxicating flavor profile.

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3. Cup Profile & Tasting Notes

• Aroma / Fragrance: Intense winey aroma, ripe berries, fermented fruit sweetness, and delicate white florals.

• Flavor Notes: Red wine, blackcurrant, grape, citrus acid sweetness, ripe cherry, with a lingering dark chocolate finish.

• Acidity & Body: Bright fruity acidity, silky texture, with a long, wine-like finish.

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4. Recommended Brew Guide (Pour-Over)

• Water Temperature: 89°C – 92°C (192°F – 198°F)

• Grind Size: Medium-Fine (similar to granulated sugar)

• Brew Ratio: 1:15 – 1:16 (Coffee to Water)

• Highlights: Best highlights its layered winey aroma, bright fruitiness, and clean floral finish.

1. Origin & Program Background

• Origin: Yirgacheffe, Ethiopia

• Operation Cherry Red (OCR): Developed by the renowned Dutch green coffee importer Trabocca, the OCR initiative encourages smallholder farmers to hand-pick 100% fully ripe, bright red coffee cherries. Through rigorous sorting, temperature control, and processing, the program brings out the finest, most nuanced characteristics of top-tier Yirgacheffe coffee.

2. Processing Method (Wine Process / Anaerobic Natural)

• Craft & Technique: The "Wine Process" usually involves anaerobic or controlled fermentation, where meticulously selected ripe cherries are fermented in sealed containers before drying.

• Flavor Profile: This specialized fermentation imparts a rich red wine aroma and ripe fruit character. Combined with Yirgacheffe’s signature floral notes and crisp citrus acidity, it delivers a complex, smooth, and slightly intoxicating flavor profile.

3. Cup Profile & Tasting Notes

• Aroma / Fragrance: Intense winey aroma, ripe berries, fermented fruit sweetness, and delicate white florals.

• Flavor Notes: Red wine, blackcurrant, grape, citrus acid sweetness, ripe cherry, with a lingering dark chocolate finish.

• Acidity & Body: Bright fruity acidity, silky texture, with a long, wine-like finish.

4. Recommended Brew Guide (Pour-Over)

• Water Temperature: 89°C – 92°C (192°F – 198°F)

• Grind Size: Medium-Fine (similar to granulated sugar)

• Brew Ratio: 1:15 – 1:16 (Coffee to Water)

• Highlights: Best highlights its layered winey aroma, bright fruitiness, and clean floral finish.