Amber - includes coffees that have delicate flavour profile and sweetness, with a flavour profile of orange and yellow fruits. The CM techniques used to process these coffee look to maximize delicacy and transparency of flavour, rather than intensity

There are multiple reasons why we find Ethiopian Naturals to be so pleasing, rounded and cohesive, but a major factor that plays to the advantage of the natural processing method is the weather. The weather across the Yirgacheffe Region is incredibly reliable and predictable. During the harvesting months, the air is dry, and the sun shines with little rainfall interference. The days are warm and the nights are cool, which means most beds do not require the use of a plastic cover for protection.

CM selection is a selection of the finest carbonic macerated coffees produced by Project Origin this year. Their carbonic maceration (CM) coffee is produced on a variety of plantations around the world. The process was first introduced to the specialty coffee industry by Saša Šestić, founder of Project Origin, at the World Barista Championships in Seattle in 2015. Since then, Project Origin has researched and developed various CM technologies in different countries. In the carbonic maceration process, ripe coffee cherries are selected, manually sorted, and then subjected to specific gravity sorting, and overripe and unripe coffee cherries are sorted. Flushable CM Selection Coffee (CMW) is pulped and placed in a humidity and temperature controlled tank, where carbon dioxide is injected to remove all oxygen in the tank. After fermentation, the coffee is dried and stored in raised beds for 12-18 days. Their Natural Process CM Selection (CMN) is placed in the tank as whole cherries. After fermentation the coffee is dried on a raised bed for at least 30 days before being stored.

Recommend resting time: 2-3 weeks 

Filter/Pourover: 90-92c, 1:16  // Espresso: 1:2.5, 32s