2025 Ethiopia Sky Project

Luminescence

This coffee represents our pursuit of balance—an intentional harmony between microbial terroir, fermentation clarity, and varietal expression. After three years of refinement, we developed a controlled pre-fermentation using native microorganisms to enhance viscosity and highlight the distinct characteristics of the land.

During fermentation, the anthocyanins in the cherries are released, turning the skin a vibrant yellow. When the fermentation tank is opened and sunlight shines in, the cherries shimmer like glowing yellow light bulbs—radiating light.

Processing Details: Whole cherries are co-fermented with selected native microbes for 4 days. After depulping, they are dried on raised beds for 28 days.

Verve

This coffee shares the same processing method used by our co-founder Erik when he won the Taiwan Brewers Cup Championship in 2023. It represents our vision of showcasing the distinct microbial terroir of the plot—enhancing its complexity while preserving the clarity of its inherent characteristics.

After three years of refinement, we’ve developed a controlled pre-fermentation process using native microbes to amplify fermentation-driven flavors without compromising cleanliness. The result is a vibrant cup that reflects the essence of its origin with precision and intensity.

With its bold and lively flavor profile—featuring tropical fruits, yellow, red, and purple-toned notes—we named it Verve.

Processing Details: The whole cherries are co-fermented with selected native microbes for 4 days, then dried on raised beds for 37 days.

Eternity

Breakthroughs in coffee processing have allowed more producers and farms to better showcase how processing influences flavor. At Tri-Up, we’ve spent the past few years diving deep into these details, refining traditional methods to reduce potential quality loss. This coffee is our return to the fundamentals—simple, yet elegantly highlighting the coffee’s inherent charm. Using washed processing as the foundation, we’ve introduced a phased drying approach to preserve sweetness and enhance body.

We named it Eternity, as we hope this expression of washed coffee can remain timeless.

Processing Details: After depulping, the coffee undergoes a 2-day fermentation in water to remove mucilage. The drying process lasts for 36 days and is divided into two phases: the first 14 days on raised beds under the sun, followed by 22 days of slow drying in a cooler environment to further develop sweetness and structure.

Eternity

In recent years, advancements in coffee processing have empowered producers and estates to refine how flavor is shaped. At Tri-Up, we’ve also spent the past few years deepening our understanding of processing details, optimizing traditional methods to minimize quality loss.

This coffee seeks to create distinction within the realm of clean, washed coffees. Using a classic washed foundation, we introduced a unique low-temperature fermentation phase and extended drying in a cool environment to bring out gentle clarity and nuanced depth.

Like a pearl, it reveals its beauty softly and gracefully—thus the name Pearl.

Processing Details: After depulping, the cherries undergo a low-temperature water fermentation for 2 days (average 10°C), then are dried on raised beds for 40 days in a cool environment (average 18°C).

ALO JH PROCESS

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。

水洗製程：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。
日曬製程：將果實與自培菌共同發酵5天後，以全果的方式放置在曬床上乾燥40天。

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.

Washed Process: Cherries are co-fermented with JH strains for 5 days, then depulped, washed, and dried on raised beds for 26 days.
Natural Process: Whole cherries are co-fermented with JH strains for 5 days, then dried in whole-fruit form on raised beds for 40 days.

Tomodachi

This special lot, Tomodachi (which means “friend” in Japanese), was created in collaboration with Tetsu Kasuya, the 2016 World Brewers Cup Champion. Tetsu’s vision for this coffee was to bring people together—to make new friends through coffee and share it with as many people as possible. That spirit gave birth to the name Tomodachi.

The flavor profile was designed to appeal to a wide audience: approachable yet elegant, with refined clarity and a gentle touch of fermentation-driven complexity.

Processing Details: The cherries are first fermented in whole-fruit form for 4 days, then depulped and fermented again for 3 more days, followed by 30 days of drying on raised beds.

Yabai

Yabai!—a popular Japanese exclamation used to express surprise or amazement. Tetsu Kasuya created this lot to deliver exactly that: a coffee so striking, it would leave anyone who drinks it exclaiming, “Yabai!”

The flavor direction is bold and vivid, crafted to make an unforgettable first impression.

Processing Details: Whole cherries are fermented for 8 days, then dried on raised beds for 35 days.

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