PHILOCOFFEA 582 ETHIOPIA Sky Project JH Washed

<Alo Coffee>

Some of you may already have a question. Tamiru felt a sense of familiarity, or perhaps he had drunk his coffee before.
Tamiru has been deeply involved in Ethiopia's coffee industry for over a decade. He comes from Bensa, one of the famous coffee-producing regions, and many of his relatives and friends grow coffee in their own gardens or on their farms.

He had grown up watching farmers who had been planting coffee long before he was born, yet rarely received the rewards commensurate with their efforts. This experience deeply affected him. Therefore, he decided to personally engage in coffee production on the land where he grew up.

Alo Coffee is made by Founded in 2020, Tamiru's main facilities are located at an altitude of approximately 2,400 meters or higher. The following year, in 2021, they achieved remarkable results in the Ethiopian Cup of Excellence (COE), winning first place in the anaerobic treatment group and fifth place in the sun exposure group.

To create better coffee in my hometown and drive the entire coffee industry forward, Tamiru has been constantly experimenting and refining his skills, making him a truly remarkable producer. When Mr. Tetsuya Kasuya first met him at the exhibition, he described Tamiru as very friendly, easy to get along with, and an outstanding and sincere person.

Tri-Up has been partnering with [unclear - possibly a company or organization] since 2021. We collaborated with Tamiru on various experimental projects to improve quality.

<Sky Project>

The Sky Project is a green bean exploration program born in response to climate change, and also an attempt by Tri-Up to establish long-term partnerships with producers, hoping that both parties can grow together over time.

This project specifically focuses on coffee cultivation at higher altitudes. The village of Alo in Sicily, at an altitude of over 2,450 meters, is a very high altitude. In this environment, the coffee cherries require a longer ripening time, resulting in a highly concentrated flavor and rich sweetness—characteristics unique to high-altitude cultivation.

<JH Washed>

"JH" refers to Jake Hu of Taster's Coffee. Jake was originally a pharmaceutical researcher who accompanied his doctor partner to the United States for career development. During this time, while taking care of their children at home, he gradually became deeply involved in the world of coffee.

He approached coffee from a scientific research perspective, constantly asking: "How can we consistently reproduce a 'delicious' coffee?"
Through this exploration, he became a highly respected figure in the international specialty coffee industry, founded Taster's Coffee in Taipei, and currently serves as one of the representatives of WCE (World Coffee Events), participating in the organization of global coffee competitions.

The JH process began in 2020 as a research project between Jake and Tri-Up. After nearly five years of fermentation research, the goal of this process is to more precisely control the fermentation process, no longer relying entirely on natural spontaneous fermentation, but understanding and managing microbial activity as much as possible to reduce flavor fluctuations and bring cleaner, more consistent cup quality.

They also collaborated with National Chiayi University to establish a microbial bank that only includes microorganisms isolated from coffee. Using coffee-derived microorganisms for fermentation has shown to produce a more natural and balanced flavor profile.

These microorganisms are cultured one by one in a sterile environment before being sent back to the production site for actual fermentation. The JH process is still based on the local traditional processing methods, but in the early stage of fermentation, the participating microorganisms are replaced with strains managed by JH, thereby suppressing the influence of undesirable microorganisms and making the flavor profile in the cup clearer and more stable.

This batch of coffee was made by fermenting whole cherries with JH strains for 5 days, removing the skins, washing the coffee, and then slowly drying it on African high-altitude beds for about 26 days.

<Cup Profile>

This cup of coffee is the result of a fusion of "scientific methods" and "traditional processing methods of the region." It is presented with a light roast, which is both clean and crisp, yet has a rich complexity.

When freshly brewed, the cup is filled with a juicy flavor reminiscent of oranges and pears; as it cools slightly, it gradually transforms into a sweeter, floral impression, reminiscent of stone fruits and Muscat grapes.

A gentle, brown sugar-like sweetness, combined with a slightly viscous texture, supports the overall structure, creating a balanced and well-rounded drink. The multi-layered flavors remain clear and distinct, delivering a refined and crisp drinking experience.

This coffee embodies both the accumulated experience of its origin over many years and the spirit of scientific exploration. Its clear outline, deep sweetness, and layers of flavor allow each sip to reveal a new expression at different temperatures, making it well worth savoring slowly and experiencing the changes in aroma and flavor as you drink.