Introduction:The natural-process coffee beans from the Liko Cooperative in the Kochere region of Yirgacheffe, Ethiopia, are cultivated at altitudes above 1850 meters. Through traditional sun-drying methods, they develop intense tropical fruit flavors and a sweet, lingering finish. Selected by the Netherlands-based Trabocca under their Red Cherry Project and once awarded a 93-point score by Coffee Review, these Grade G3 beans actually approach the quality level of Grade G1. This article delves into the cooperative’s regional background, processing characteristics, cupping flavor profile, and provides expert pour over recommendations and extraction parameters to help you easily highlight notes of jackfruit, mango, and berries.
In the town of Kochere, Yirgacheffe, Ethiopia, the natural-process coffee beans produced by the Liko Cooperative have long been praised for their delicate acidity and outstanding sweetness. These beans are grown at elevations between 1850 and 2100 meters, benefiting not only from significant day-night temperature variations but also from traditional sun-drying techniques that fully preserve fruity aromas and sugars, resulting in a rich and balanced flavor profile. Although officially graded as G3, the physical appearance and consistency of the green beans actually meet near-G1 high standards—especially under the rigorous selection process of the Dutch trader Trabocca’s “Red Cherry Project.” These beans even earned a high rating of 93 points on the international cupping platform Coffee Review.
The reason this natural coffee from the Liko Cooperative stands out among numerous micro-lots lies in its rigorous selection process and regional support. Initially, Trabocca’s professional team noticed during cupping sessions that the washed Yirgacheffe processed by the Liko mill exhibited distinct notes of peach, mango, and stone fruits, leading them to suggest trying a natural process to further enhance its fruit-forward character. Subsequently, with technical guidance and resource support from the Red Cherry Project, the Liko Cooperative worked together with nearly a hundred smallholder farmers nearby. By carefully selecting only fully ripe red cherries, controlling sun-drying duration and temperatures, they successfully created this intensely flavorful and layered natural specialty coffee.
Established in 2011, the Liko Mill is located in the Kochere region of Yirgacheffe, at an altitude of approximately 1850 to 2100 meters. The main harvest season runs from late October to mid-January each year. During this period, around 850 smallholder farmers in the vicinity deliver their harvested coffee cherries to the mill, where experienced staff immediately spread the cherries evenly on raised beds for a 15 to 20-day sun-drying process. Throughout this time, staff closely monitor moisture content changes until it drops to around 12%, after which the green beans are moved to storage facilities and kept there until export. Only then are they hulled and depulped, ensuring the complete preservation of their flavors.
Red Cherry Project: A Quality Strategy for Elevating Ethiopian Micro-Lot Coffees
The Red Cherry Project is led by the Dutch trading company Trabocca BV. Since 2005, it has been dedicated to helping small-scale coffee farmers in remote mountainous regions of Ethiopia improve production techniques and coffee quality. Part of the project’s funding comes from the Dutch government, and it mainly targets micro-cooperatives in the high-altitude regions of Yirgacheffe, Limu, and Sidamo, providing them with technical and resource support. In addition to offering advanced processing equipment and agricultural knowledge, the project encourages farmers to experiment with different processing methods—such as washed, semi-washed, and natural—as well as even conducting experimental processes to uncover the unique flavor potential of each micro-lot.
One of the most iconic aspects of the project is the origin of its name, “Red Cherry.” Before each harvest season, Trabocca carefully selects producer partners and instructs them to harvest only 100% fully ripe red coffee cherries, handpicking each one individually to ensure that only the highest-quality fruits enter the subsequent processing stages. These rigorously selected micro-lots (each batch weighing approximately 1500 to 3000 kilograms) not only undergo immediate cupping at origin, but those batches that score above the 88-point threshold (2024 standard) are guaranteed to be purchased by Trabocca at premium prices. Additionally, the project provides financial loans, advanced processing equipment, and technical training to comprehensively support coffee farmers in improving both yield and quality.
After processing at origin, the natural beans from this Liko Cooperative are immediately packaged in GrainPro moisture-proof bags or vacuum-sealed boxes to ensure their flavors remain unaffected during transit, before being shipped to Djibouti and then onward to global markets via sea freight. This meticulous post-processing and shipping procedure is also one of the key reasons why these beans stand out in the international market.
Based on green bean data, these natural beans come from Kochere, Yirgacheffe, produced by the Liko Cooperative using traditional sun-drying methods. They are grown at altitudes between 1850 and 2100 meters, with the local Heirloom variety. Although labeled as Grade G3, their actual physical quality and flavor performance are close to Grade G1 standards. Light roasting is recommended to preserve their bright acidity and fruity character.
In terms of cupping performance, these beans exhibit an exceptionally rich array of tropical fruit flavors, including sweet jackfruit, mango, ripe peach, and strawberry, along with the refreshing acidity of star fruit and the sweet, floury note reminiscent of wafers. The finish carries the distinctive whiskey-like acidity characteristic of fermented ripe fruits. The overall flavor profile is layered and the aftertaste is long-lasting, making it highly suitable for coffee lovers who enjoy a combination of fruity aroma and sweetness.
If you wish to fully showcase the potential of these beans through pour over at home, it is recommended to use a medium-fine grind (approximately the coarseness of granulated sugar), with water temperature between 90–92°C, and a coffee-to-water ratio of 1:15 to 1:16. For brewing, you may adopt a three-stage pouring method: first wet the filter paper and pre-wet the coffee grounds for 30 seconds, then proceed with stable pouring in segments. Keep the total extraction time between 2 minutes 30 seconds and 3 minutes to help bring out its fruity sweetness and full body. Be especially careful not to over-extend the extraction time to avoid tannin release, which could affect flavor balance.
The above content is compiled by CoffeeHunters, a coffee news website.
