[Pre-order] Ethiopia Kochere Jasper Lot-1211 (CM Natural Process) Filter Roast Coffee by NAST
|Lot||1211 – small farmers backyards|
|Altitude||1950 – 2300 m.a.s.l|
|Process||Carbonic Maceration Natural (Categories: Jasper)|
|Roast Level||Filter Roast – Medium Light|
|Tasting Notes||Rose, Peach, Whisky|
*Pre-order end on 8th July, will ship out 8th July onward.
WHAT IS CM SELECTION?
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 the Meteku washing station, obtaining very positive results.
Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and over-ripe cherries. The Washed CM Selection coffees are then pulped before being placed in temperature and humidity controlled tanks flushed with carbon dioxide (CO2) to remove oxygen from the tank. Natural CM Selection coffees are placed in the tanks still in the cherry.
By controlling the fermentation we are able to introduce different kinds of yeast production in the tanks and control how they interact with the coffee, giving us very exciting results in the final cup. One key yeast that we activate is called sacromises cerevisiae. With the CM process we take control of how fast or slow sugars are broken down from the mucilage by the yeast. Depending on which controls we apply we are able to create unique flavour experiences and enhance different qualities in different lots.
HOW IS THIS PROCESSING DIFFRENT FROM NORMAL COFFEE PROCESSING?
The terms that we are accustomed to in the coffee world include natural, washed, honey, semi-washed and so on. These processing techniques use a variety of methods to extract the green beans/seeds from the coffee cherries. The CM process does not replace these methods; rather it adds another step in processing. For example, the CM Selections coffees are still identified as being natural, washed etc. but we also include the maceration process as well. So instead of being just washed, we say that a CM Selections coffee is Carbonic Macerated (CM) Washed.
CM FLAVOUR CATEGORIES & PROFILES
• DIAMOND : The most elegant and delicate of the four. Floral and Clean, with a refined and gentle flavour profile.
• JASPER : Flavours reminiscent of red, orange and yellow fruits. Maximum flavour and clarity with medium intensity.
• INDIGO : Intense flavour, powerful fruit qualities and unique elements creating a bold and strong flavour profile.
• AMBER : Delicate orange & yellow fruit flavour profile and sweetness, with a focus on flavour transparency.