Tasting Notes: Strawberry, pink flowers, cherry jam, peach, honey pink, rose, pineapple, sticky sweetness, yellow peach, creamy mouthfeel, red wine
1800 – 2100 m
This roast profile is suitable for filter and espresso brewing.
Longer ferments, lasting more than a couple of days, help fruit flavours to intensify. Maintaining a stable cool temperature within the tanks is essential to ensure flavours remain clean and refined. The pink florals in this coffee, combined with cherry jam and strawberry, make it an amazing and clean expression of the Jasper profile.
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.