Grade 1 (G1) is the highest grade in Ethiopia’s coffee grading system.
Ethiopia Yirgacheffe Kochere Reko Coop G1 Natural Operation Cherry Red Project
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Ethiopia Yirgacheffe Kochere Reko Coop G1 Natural Operation Cherry Red Project
Rose, strawberry, mango, and maple.
莉可處理廠(Reko)Yirgacheffe Kochere Reko stations
Located in the Reko district of Yirgacheffe Kochere, at an altitude of 1,900–2,100 meters. Nearby processing stations include Aricha, Gersi, and Naga Singage. Within this growing area, the varying altitudes create different ripening periods for the coffee cherries, so local smallholder farmers process berries from different zones separately. This individual processing by zone also allows for better quality control.
Most farmers are smallholders with relatively small plots of land. Yirgacheffe, especially Kochere and its surroundings, is highly regarded for its complex flavors and coffee quality due to its high altitude, forested environment, stable climate, traditional farming methods, and the abundance of heirloom varieties.
The Reko processing station is also a member of the Red Cherry Project. Each batch requires 100% hand-picked fully ripe red cherries. The high altitude contributes to higher sweetness, resulting in outstanding performance in both flavor and sweetness.
紅櫻桃計畫 Operation Cherry Red Project
To encourage Ethiopian farmers to produce higher-quality coffee beans and to help them earn better incomes and improve local living standards, this project was launched in 2007 by the Dutch trader Trabocca in collaboration with local farmers. The initiative requires 100% hand-picked, fully ripe red coffee cherries, ensuring that every coffee seed is mature and nutrient-rich.
The project also provides financial loans to support new equipment, technical assistance for processing knowledge, and the construction of high-quality coffee cupping laboratories. It guarantees that any coffee meeting the quality standards in these cupping labs will be purchased at a premium price.
Roasters, able to access superior coffee beans, are willing to pay higher prices, allowing Trabocca to pass profits back to the farmers and continually reinvest in quality improvements. As a result, coffee beans from the Red Cherry Project are now recognized as a guarantee of high quality.
Arabica coffee originates from Ethiopia in Africa. To this day, there are hundreds and thousands of wild coffee species within Ethiopia, many of which grow year-round in pristine forests. These indigenous wild species have undergone countless local evolutions, including hybridization, mutation, and crossbreeding, resulting in a vast gene pool of native varieties known as the Arabica gene pool. The native varieties produced within Ethiopia are referred to as Heirloom (古優原生種).
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
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Grade 1 (G1) is the highest grade in Ethiopia’s coffee grading system.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following three processing methods, described below:
【Natural Process / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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