Master Series
As the coffee industry has placed increasing emphasis on fermentation in recent years, a wave of innovative processing methods has emerged—bringing entirely new flavor profiles to the cup. Over the past few years, Tri-Up has deeply cultivated relationships in coffee origins and invited numerous masters to participate in the processing stage. By integrating these experts’ roasting and end-market experience, fresh ideas are brought back to the origin to create truly unique batches. This collaborative approach embodies Tri-Up’s core philosophy—to grow together with both the producers and the market.
Tamiru
In the 2021 Cup of Excellence (COE) competition, an astonishing result occurred: two of the top five coffees were produced by the same farmer—a remarkable achievement that captured everyone’s attention. These exceptional coffees came from none other than Tamiru. His coffees not only placed first, but also fifth in that prestigious year.
To understand this success, we must look at the source of Tamiru’s coffee. His farm is located in Bensa, Ethiopia—an area renowned for consistently producing high-quality coffees. However, what truly sets Tamiru’s coffee apart is the altitude of his farm.
While high-altitude farms in Ethiopia typically range from 2,200 to 2,350 meters, Tamiru’s coffee is grown at an impressive 2,450 meters above sea level. This extraordinary elevation slows down the ripening process, allowing the cherries more time to absorb nutrients, resulting in greater complexity and intensified flavor in the final cup.
Gute Village
Bogute is a newly established processing station, first opened in 2023. The cherries processed here are mainly harvested from the small village of Gute.
In the past, cherries from the Bona region often faced issues in both transportation and sorting—resulting in over 30% of unripe cherries, and generally lacking the proper care during processing. These shortcomings often diminished the potential quality of coffee from this area.
However, this newly launched station is personally managed by Tamiru. Known for his extremely high standards, Tamiru has been known to reject up to 80% of the batches delivered. On the flip side, he also pays a premium to encourage farmers to improve cherry quality. Over time, this approach has begun to gradually influence and elevate the harvest culture in the region.
Variety: 74110
The 74110 variety was developed by Ethiopia’s Jimma Agricultural Research Center (JARC). In past evaluations, this variety has often shown strong stone fruit aromas, reminiscent of peach and apricot.
Processing Method
After removing the skin and pulp, the coffee undergoes dry fermentation, with specific conditions designed to favor the survival of JH yeast strains. After a 3-day fermentation, the coffee is lightly washed and then dried on raised beds for approximately 20 days.