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.
INDIGO 0711: ETHIOPIA, YIRGACHEFFE KOCHERE
Deep, dark red wine. It’s hard to describe this coffee better. We’re talking an aged Cabernet Sauvignon, with rich, juicy black grape, velvety dark chocolate, hints of cherry and a full body with a lingering cacao aftertaste.
AMBER 0311: ETHIOPIA YIRGACHEFFE KOCHERE
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/
Orders are roasted on Tuesday and dispatched from Wednesday Project Origin Cupping notes 85.5points. This coffee is round, smooth and balanced with flavours of Hazelnut, Brown Sugar and...
Orders are roasted on Tuesday and dispatched from Wednesday Project Origin Cupping notes Aroma–Flavour: Cherry, Dark Chocolate, Panela, Caramel, Blackcurrant, Wine, Papaya, Red AppleAcidity: Complex, citric, grapes like,...
Orders are roasted on Tuesday and dispatched from Wednesday Project Origin Cupping notes 86pts: A clean, crisp and fruity coffee, moving from citrus and grapefruit zest when hot...