The best from our latest Carbonic Maceration Series!
This tasting flight consists of our current favourites from Project Origin's latest Ethiopian harvest of CM coffees. Each coffee belongs to one of the CM Selections categories, and highlights the different ways in which carbonic maceration processing can influence flavour profiles and their expression.
This release will be available for a limited time only.
JASPER 1211: ETHIOPIA, YIRGACHEFFE KOCHERE
Dark chocolate, dark fruits and dark intensity. Not for the faint of heart! This is a fantastic coffee with a classic Jasper profile, combining chocolate ganache, ripe orange, juicy mulberries and a full body. It’s rich, intense and bold; a very special cup with heaps of red and purple flavours.
AMBER 0809: ETHIOPIA, GUJI MASINA (WASHED)
Beautifully balanced with citrus notes of mandarin combined with floral elements like chamomile and honey. There are a variety of red & yellow fruits along with clean acidity and a medium body.
AMBER 0311: ETHIOPIA YIRGACHEFFE KOCHERE (NATURAL)
Rich, red aromatics turn quickly into pink and citrus flavours. This coffee tastes like juicy ripe peach and sparkling bright orange. The body is thick like hot chocolate with a sweet, caramel finish
Read more about the CM Selections here: https://projectorigin.com.au/cm-selections/
The Amber range of the CM Selections includes coffees that have a delicate flavour profile and sweetness, filled with notes of orange and yellow fruits. The CM techniques used to process these...
The Jasper category CM Selection includes those coffees which have a flavour profile reminiscent red, orange and yellow fruits. These coffees have undergone a range of carbonic maceration processes, in...