Tasting Notes: Strawberry, pink flowers, cherry jam, peach, honey pink, rose, pineapple, sticky sweetness, yellow peach, creamy mouthfeel, red wine.
This roast profile is suitable for filter and espresso brewing.
Opal is the most complex CM profile and it’s not simple to achieve. Many variables need to perform super well for this complexity to express harmoniously. With notes of berries, stonefruits, tropical fruits and citric fruits this lot is expected to be one of the most versatile CM’s from Ethiopia this year
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.