Ethiopia Alo 處理廠 （Chilaka Cherries) JH Washed
Description
▪Country: Ethiopia
▪Varietal: 74158
▪Region: Bensa, Sidama
▪Altitude: 2450m+
▪Flavor (Profile) : Yellow Peach, Pineapple, Blue Berry
黃桃、鳳梨、藍莓
▪Process: 將果實與自培菌共同發酵5天後，去果皮果肉和清洗完成後，放置在曬床乾燥26天。 Cherries are co-fermented with JH strains for 5 days, then depulped, washed, and dried on raised beds for 26 days.
－Alo Village－COE冠軍 Tamiru Tadesse－
在2021年的COE競賽中，首次出現了前五名同時有兩支豆子來自於同個農民的驚人成績。這項驚豔眾人的成就來自於Tamiru美妙的咖啡。而能有如此佳績，不得不談談Tamiru的咖啡來源。Tamiru的產區來自於衣索比亞的班莎的阿洛村，這個地方總是出產極為優異的咖啡。
為了因應氣候改變，特別去尋找高海拔的地塊做種植。而位在西達摩的Alo海拔高度有2450m 以上。這樣的高海拔，相比其他同產區的咖啡在收成上晚至少一個月。而這樣高海拔的生長環境，也造就了咖啡更濃郁的品種及甜度表現。
In the 2021 Cup of Excellence competition, something special happened: two coffees from the same producer both ranked within the Top 5. This remarkable achievement came from the beautiful coffees produced by Tamiru. And to understand how these coffees reached such results, it's all about where they come from— Alo, a higher land in Bensa, Ethiopia—an area renowned for producing exceptional coffees. In recent years, Tamiru has been working with Tri-Up Coffee closely on the SKY Project for a long term project.
－品種 74158－
衣索比亞近年來陸續有單一品種的批次。而其中，屬JARC74系列的品種最普遍。這些是由衣索比亞吉馬農業研究中心所產出的品種， 既耐旱又保留漂亮的花果調性，也具有一定的生產力。而衣索比亞原生品種不外乎以花香、柑橘及帶核水果等風味為主調，並且因不同品種會有不同的風味強度表現。
The varietal 74158 is a varietal published by JARC, Jimma Agricultural Research Center. The varietal is draught resistant and with better yield while still having good quality. In our research, 74158 has stronger floral notes comparing to others, and still has beautiful citrus and stonefruit characters.
－Alo Village X Jack Hu 胡元正 －
JH製程，是一個已經歷時5年的製程開發。與饕選咖啡的胡老師從2020開始合作，我們希望可以在發酵製程中有更多的掌控，減少發酵中不可控的菌種對於風味的影響。透過掌控，增加對於咖啡風味與醇厚度有益的表現，並一步一步了解菌種與風味表現之間的關係。
透過與嘉義大學的合作，一點一點累積菌種的資料庫。所有的菌種來源，都是100%來自咖啡本身，我們發現以咖啡本身存有的菌種進行發酵，會讓咖啡表現出更良好的平衡度與和諧性。我們會透過菌種的單獨培養，放置在無菌環境中，帶回到產區進行發酵。所有JH製程的咖啡，會以產區原有的製程作為基礎，但因為替換了原先發酵時有的菌種，會使JH的菌種在發酵初期就成為環境中的優勢菌種，進而減低雜菌的發酵，確保風味的表現。
The JH Process is the result of a five-year journey of fermentation development, initiated in 2020 through a collaboration with master Jake from Tasters Coffee. Our goal was to gain greater control over the fermentation stage and reduce the impact of uncontrolled wild microbes on coffee flavor. Through careful microbial management, we aim to enhance body, flavor clarity, and gain a deeper understanding of how specific strains influence the final cup.
In partnership with National Chiayi University, we’ve been gradually building a microbial library—each strain 100% isolated from coffee itself. We discovered that using native coffee-borne microorganisms in fermentation produces a more balanced and harmonious cup.
These microbes are individually cultured in sterile environments and then transported back to the origin for use in fermentation. All JH-processed coffees begin with the region’s traditional processing method as a foundation. However, by replacing the original spontaneous microflora with JH-cultured strains, we ensure that our microbes dominate the early fermentation environment. This suppresses undesirable bacterial activity and preserves flavor clarity and consistency."
