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Ethiopia Masina Diamond 0422

Tasting Notes: Sparkly acidity, white flowers, white grape, elegant, white peach,
fig, creamy

Washing Station / Guji Masina
Varietal / Heirloom
Process / CM Washed
Altitude / 19800m

This roast profile is suitable for filter and espresso brewing.

In the Masina Kebele in the Adola Woreda lies a washing station that sits at the heart of Project Origin. Built in 2017 as a joint project with our great local export partners, Primrose, the Guji Masina washing station was the site where our very first Ethiopian Carbonic Maceration processed coffees were produced.

We learnt a vast amount from the experience of trying and refining the CM process at this station, and in 2018, their Diamond Washed lot won WBC.

Processing Details
Our classic CM Washed profile, the same one that won WBC in 2018, is a style we love to produce each year. This time coming from Konga Wete this lot is very similar to the ones created in ‘18, ‘19 and ‘20. Floral, sparkly and elegant this coffee won’t be flavourful on the cupping table; however, its elegance and structure is what makes it an incredible espresso.

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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