Description
District: Yirgacheffe
Area: Kochere
Altitude: 1950-2300 masl
Type: Carbonic Maceration, Natural
Varieties: Mixed heirloom varieties
Harvest: November – January
Exporter: Primrose
In the cup: 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.
This coffee is part of Project Origin’s amber collection of coffees produced using Carbonic Maceration. It was the coffee used by Sarah Jin to win 1st place in the Northern Region Brewers Cup championship.
About Carbonic Maceration
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.
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.
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.
About the region
Guji is part of the Sidamo A “Coffee Growing Area” based on the Commercial Coffee Contracts from the Ethiopian Commodity Exchange (ECX). Located in the south of Ethiopia, near the Yirgacheffe region, the area is made up of twenty different administrative areas or woredas, with varying microclimates and different altitudes. Kochere is a sub region (woreda) located in the Southern Nations, Nationalities, and Peoples’ Region of Ethiopia. This region is inside a much bigger coffee region known as Yirgacheffe. In Kochere there are approximately 50 washing stations and soil in the surrounding area has iron-rich, red soil which is ideal for coffee growing.
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