Jasper - includes coffees which have a flavour profile reminiscent of red, orange, and yellow fruits. These coffees have undergone a range of carbonic maceration processes, in order to provide maximum flavour and clarity with medium level intensity.

Built in 2017, the Guji Masina Washing Station was the site of the first production of carbonic macerated coffee in Ethiopia. We learned a great deal from our experience with the CM process here, and the coffee produced at this processing plant won the 2018 World Barista Championship.

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.

Recommended resting time - 3 weeks
Espresso: 19g in, 46g out, 27-30s
Pourover: 1:16, 90C