Tasting Notes: Dark grape, blackberry, lime, blueberry, blackcurrant, pomegranate, strawberry, plum, chocolate, brown sugar, honey
Zone / Uraga
Region / Guji
Altitude / 1950 - 2300m
This roast profile is suitable for filter and espresso brewing.
This CM Natural Indigo coffee is clean and refined due to a moderately extended fermentation. The aim was to create a clean Indigo profile that expresses a fruity flavour in the cleanest and pristine way.
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.