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Ethiopia Konga Amber 2421

Tasting Notes: Apricot, mandarin, creamy texture, citric acidity, refined peach, orange juice

Zone / Konga
Region / Kochere
Altitude / 1800-2100m

This roast profile is suitable for filter and espresso brewing.

Processing Details
This CM Natural coffee is incredibly fruity and refined. Using a short fermentation in the tanks allowed us to develop stonefruits flavours with citric acidity which increases the characteristic of elegance that is normally present within washed coffees in this region.

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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