Ethiopia - Project Origin Guji Masina Jasper Lot 0824 | CM Natural - 150g - Archived

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Comforting
  20

Last few bags left. Last roast Jan 14th. Jasper - includes coffees which have a flavour profile reminiscent of red, orange, and yellow fruits. These coffees have undergone a range of carbonic macerationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. processes, in order to provide maximum flavour and clarity with medium level intensity. Built in 2017, the Guji Masina Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. was the site of the first production of carbonic macerated coffee in Ethiopia. We learned a great deal from our experience with the CM process here, and the coffee produced at this processing plant won the 2018 World Barista Championship. CM selection is a selection of the finest carbonic macerated coffees produced by Project Origin this year. Their carbonic maceration (CM) coffee is produced on a varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. of plantations around the world. The process was first introduced to the specialty coffee industry by Saša Šestić, founder of Project Origin, at the World Barista Championships in Seattle in 2015. Since then, Project Origin has researched and developed various CM technologies in different countries. In the carbonic maceration process, ripe coffee cherries are selected, manually sorted, and then subjected to specific gravity sorting, and overripe and unripe coffee cherries are sorted. Flushable CM Selection Coffee (CMW) is pulped and placed in a humidity and temperature controlled tank, where carbon dioxide is injected to remove all oxygen in the tank. After fermentation, the coffee is dried and stored in raised beds for 12-18 days. Their Natural ProcessNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. CM Selection (CMN) is placed in the tank as whole cherries. After fermentation the coffee is dried on a raised bed for at least 30 days before being stored. Recommended restingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. time - 3 weeks Espresso: 19g in, 46g out, 27-30s Pourover: 1:16, 90C