Ethiopia Sky Project

SKY PROJECT

An Ongoing Exploration of Origin, Process, and Flavor

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 was initiated in response to global warming, with the aim of sourcing higher-quality green coffee while building long-term partnerships with producers. More than a sourcing initiative, it is an ongoing journey of mutual learning and growth between Tri-Up Coffee and its producing partners.

The project focuses on cultivating coffee at higher elevations, where cherries mature more slowly and are harvested at least one month later than those grown in other areas within the same region. This extended maturation period allows the cherries to develop greater sweetness and flavor intensity. Located in Sidama, Ethiopia, Alo Village sits at elevations above 2,450 meters, where the high-altitude growing environment contributes to the coffee's distinctive varietal characteristics, concentrated sweetness, and rich flavor expression.

自 2021 年起，Tri-Up Coffee與Alo Coffee的Tamiru 展開合作，結合產地經驗與後製技術，從預期的杯中風味出發，研究發酵溫度、時間與環境條件，設計不同的處理製程。然而，咖啡始終是受到自然環境影響的農產品。面對每年不同的氣候、採收條件與果實特性，Sky Project 不追求一成不變的製程，而是透過持續觀察、數據累積與技術調整，在變動中尋找更理想且穩定的風味表現。從高海拔產地、與生產者的長期合作，到每一次製程的調整，Sky Project 除了著重對風味的實驗，也持續理解自然、品質與探索咖啡的價值。

Since 2021, Tri-Up Coffee has collaborated with Tamiru of Alo Coffee, combining local expertise with advanced post-harvest processing techniques. Starting with the desired flavor profile in the final cup, the team explores fermentation temperatures, durations, and environmental conditions to develop processing protocols tailored to specific flavor objectives.

Yet coffee remains an agricultural product, inherently shaped by nature. With changing climates, harvest conditions, and cherry characteristics each year, Sky Project does not seek to follow a fixed set of processing protocols. Instead, through continuous observation, data collection, and technical refinement, the project adapts to these variables in pursuit of more desirable and consistent flavor profiles.

From exploring high-altitude origins and nurturing long-term producer relationships to refining each stage of processing, Sky Project goes beyond flavor experimentation. It is an ongoing effort to better understand nature, pursue quality, and explore the value and potential of coffee.

Flow

製程：先將發酵桶內放入熱水使桶內充滿蒸氣，再將果實放於蒸氣環境下，讓果實內部菌種發酵3天，移至曬床上乾燥35天。

Processing Details： Hot water is first added to the fermentation tank to fill it with steam. The whole cherries are then placed in this steamy environment and fermented internally for 3 days, before being moved to raised beds to dry for 35 days.

Melt

製程：在發酵期間逐步調升溫度，藉此探索溫度變化及其對風味的影響。透過這樣的方式，得到更多奶油般的口感與焦糖甜感。

Processing Details：it is a process including heating up fermentation through time. In this process, we changed the temperature thorough fermentation to explore changing of temperature and its influence. In this case, it leads us to find more of milky notes and caramel sweetness.

Eden Dark Room

製程：去果皮後放入不銹鋼桶發酵3天，將桶浸泡冷水中控制桶內溫度，轉移到多層的暗房乾燥曬床，進行階段性的乾燥調整。總共乾燥60天的時間。

Processing Details: After depulping, the coffee is fermented in stainless steel tanks for 3 days, with the tanks submerged in cold water to control the internal temperature. It is then transferred to multi-layered drying beds in a dark room, where drying is adjusted in stages. The total drying time is 60 days.

Sunrise

In recent years, advances in coffee processing have led more farms and producers to explore and refine the influence of processing techniques on flavor development. At Tri-Up, we bring together our technical expertise, understanding of coffee cherries, and precise data monitoring to further elevate traditional processing methods.

With Sunrise, our goal is to achieve greater control over flavor development within the classic natural process, bringing out its full potential. Inspired by the timeless rhythm of sunrise and sunset, we named this process Sunrise — a reflection of nature's enduring beauty and the continuous pursuit of refinement.

Process Details :

To prevent the cherries from drying too rapidly, the first stage of drying lasts approximately 5–7 days. The cherries are then collected and stored in a low-temperature environment overnight before being returned to the drying beds the following day.

This cycle of drying and resting is repeated according to the condition of the cherries, allowing for greater control over the drying rate and a more gradual, balanced development of flavor.

neon

Through rapid anaerobic fermentation driven by alternating hot and cold temperatures, flavors collide and ignite like dazzling neon lights illuminating the sky. Sharp yet pure flavor notes intertwine, gradually unfolding under layers of slow, sunlit drying to reveal a breathtaking brilliance that is unmistakably distinctive and truly one of a kind.

Process Details : Fermented in sealed barrels at a low temperature of 16°C on the first day, followed by 30°C on the second day. The cherries are then shade-dried on raised beds for four weeks, spread in a single layer for the first two weeks and gradually piled up during the final two weeks.

divine

After achieving stronger results in washed processing, we began integrating those concepts and philosophies into our natural process—elevating the coffee’s expression even further. By continuously infusing new ideas into traditional methods, we’ve been able to generate consistently outstanding outcomes.

Process Details : After a simple whole-cherry selection, the cherries are moved directly into darkroom drying. The slow, controlled drying allows different microbial expressions to take place over time, and the bed thickness is adjusted throughout the process accordingly. Total drying time: 10 weeks.

divine

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.

Process Details : 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.

INFINITY Dark ROOM

製程：透過精緻的水洗，人工的刷洗去除果膠，並且放置在少量的水中進行有氧乾燥。在發酵且完成移除果膠之後，轉移到多層的暗房乾燥曬床，進行階段性的乾燥調整。總共乾燥60天的時間。

Process Details : After meticulous washing process, the parchment was manually washed to remove the remaining mucilage, then placed in tank with small amount of water to ferment in contact with oxygen. Once fermentation was completed and mucilage fully removed, the coffee was moved into multi–layer drying beds in dark room for controlled drying with total drying time of 2 months.

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.

PEARL

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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