Altitude: 1950-2300 masl
Arabica Varieties: Mixed heirloom varieties
In the cup: Purple fruit, chocolate and winey aromas, super sweet and long aftertaste. Sparkling malic acidity and flavours of dark grape, chocolate, toffee, marmalade, apricot, and ripe tropicals like pineapple and peach.
About the Supernatural Process
From Project Origin ‘Our Supernatural range encompasses a variety of experimental techniques, many of which have been learnt from our years of Carbonic Maceration trials. Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and over-ripe cherries. The cherries are then stacked in thick piles to increase temperature, which helps to intensify sweetness and fruit qualities, while being shade-dried to maintain better control over the drying process. During this time the cherries are also turned over every few hours to ensure that just the right amount of fermentation occurs within the fruit.
Around 3-5 days later, the piles are thinned out to assist the reduction in moisture contentduring the day, before being stacked again and covered in plastic sheets (like a cocoon) to maintain warmer temperatures in the fruit for a few hours into the evening. This process continues for around 6-12 days, before we revert to a more standard process for natural coffees; leaving the cherries spread out more thinly and dried for between 15-25 days. Through this extensive process, we’re better able to create unique flavour experiences and enhance different qualities in different lots, along with a few crazy and experimental ideas that we like to test out from time to time!