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Ethiopia Koke Diamond 1021

Tasting Notes: Marmalade, buttery texture, apricot, pineapple, citrus, clean, white peach, white floral, mandarin, sparkly acidity, pomegranate, pear, white sugar.

Zone / Koke
Region / Yirgacheffe
Altitude / 1900m

This roast profile is suitable for filter and espresso brewing.

Processing Details
Most of the time our Diamond profiles are made using CM Washed techniques. We are excited to present a super creamy Diamond profile dried as a natural after fermentation. This processing technique has given this coffee much softer and rounded florals as well as deep pear, honey and peach flavours. It comes from Koke station owned by our partners in Ethiopia: Primrose.

CM Selections
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. In 2018 PO started to do experimental lots with this washing station, obtaining very positive results. Meteku might not be an experienced cupper but understands that high quality comes from a controlled and careful process. And he dedicated a small part of his team exclusively to look after all Carbonic Maceration experiments. After the first results started to come out, Meteku was very happy but also full of ideas on how to keep improving even more for next harvest.

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