- Country: Ethiopia
Region: Guji Masina
Elevation: 1950-2300 m.a.s.l.
Process: Washed & Carbonic Maceration
- White floral aromatic and refined sparkling acidity.
Elegant and clean with flavours of orange, peach, mandarin, pineapple and honey, and a crisp, clean finish.
Carbonic Maceration process is using a controlled, carbon dioxide-rich environment to ferment the coffees.
This carbonic macerated lot was produced by Meseret and Bekena with the assistance of Sasa this year, to lift up the profile of their standard Guji Washed process
We are super happy with the results and also with the incredible feedback received at WBC this year (this was the champion espresso in the hands of Agnieszka Rojewska).
- Light Roasted for filter coffee.
- Coffees grow in small farmers backyards in the Kochere region. The coffees are known as “Garden coffee” and they are harvested from October-January.
- Hand sorting of only ripe, red cherries. 20-22 brix.
- Place coffee cherries inside sealed tanks and fill with CO2 pushing oxygen out.
- Control the yeast activity, temperature and humidity of the tanks.
- Extended coffee-skin contact and anaerobic fermentation time intensifies fruit characters bringing deep fruit flavours and rich mouthfeel and length to the cup
- After fermentation, removed from tank and rinsed, lay on raised beds.
- Coffee gets moved every hour.
- Drying takes typically 12-15 days
The Carbonic Maceration (CM) process was first introduced to the world by Project Origin founder, Saša Šestić during the 2015 World Barista Championship in Seattle. Since then, Project Origin has researched and developed a range of CM techniques in a variety of countries.
Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and overripe cherries. The Washed CM Selection coffees are then pulped before being placed in temperature and humidity controlled tanks flushed with carbon dioxide (CO2) to remove oxygen from the tank. Natural CM Selection coffees are placed in the tanks still in the cherry.
By controlling the fermentation we are able to introduce different kinds of yeast production in the tanks, giving us very exciting results in the final cup. One key yeast that we activate is called sacromises cerevisiae. With our process we take control of how fast or slow sugars are broken down from the mucilage by the yeast. Depending on which controls we apply we are able to create unique flavour experiences and enhance different qualities in different lots.