[Sky Project] Ethiopia ALO “Divine” Double Stage Anaerobic Natural
Description
Divine 天意
▪Contry: Ethiopia
▪Process: 暗房雙階厭氧日曬 Double Stage Anaerobic Natural
▪Varietal: 74158
▪Region: Alo, Bensa, Sidama
▪Altitude: 2450m+
▪Flavor (Profile) : 玫瑰、杏桃、甜橙、百香果、佛手柑
Rose, Apricot, Orange, Passion Fruit, Bergamot
Sky Project 天空計畫
Sky Project是為了應對全球暖化現象，而開始的生豆找尋計畫。也是透過長時間Tri-Up Coffee和生產者長期合作，與生產者持續一同進步的計畫。專注在更高的海拔地塊開始做種植，相比其他同產區的咖啡在收成上晚了至少一個月，如此會讓咖啡有更高的甜度與風味強度。而位在西達摩的Alo Village海拔高度有2450m以上，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。
Sky Project is aiming to source higher altitude coffees with better quality as well as finding sustainable solution to global warming. With early preparation at higher altitude, we can prepare for bigger production in good quality for future. In addition, higher altitude cherries mature in a slower pace, with one month more to mature, leading us to find higher sweetness and higher intensity in flavors.
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，這個地方也總是出產優異的咖啡。近幾年透過長期合作方式，與Tri-Up Coffee共同進行了Sky Project 天空計畫。
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.
Divine 天意
這個製程老實說是我們有天在產區討論製程遇到瓶頸時，在冥想時所得到的靈感。無獨有偶，我們與產區端同時得到相同的想像，並且透過這個方式來製作更優異的厭氧日曬。
Honestly, this process came from a moment of inspiration — it happened while we were at origin, discussing how we kept hitting a bottleneck with processing. During meditation, this idea surfaced. And coincidentally, the producers at origin had the exact same vision. Through this shared intuition, we developed this approach to create an even more refined style of anaerobic natural.
Processing Details:
先透過果實乾燥至一定程度，再來進行發酵。低溫的全果發酵5天後，再透過分段式的暗房乾燥，來提升不同段落風味的鮮明度。果實乾燥的過程中，會從單一平鋪的方式，慢慢隨著乾燥後期進行堆疊，乾燥兩個月的時間。
The cherries are first dried to a certain level before entering fermentation. After a 5-day low-temperature whole-cherry fermentation, the coffee is transitioned into staged darkroom drying to enhance clarity in different flavor phases.
During the drying phase, the cherries begin as a single thin layer, and gradually shift into layered piles toward the later part of drying.
The total drying time is two months.
