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The ‘0311’ lot is one of the carbonic maceration (CM) lots produced by our friends at Muje Mashing washing station in Guji, Ethiopia. Since 2017, the Muje Masina team has implemented experimental processing techniques since 2017 in order to create extended fermentation lots such as this. The CM processing involves the use of oxygen-free environments and the introduction of CO2 in order to extend fermentation time, which heightens and improves the quality of sweetness and acidity, as well as highlighting the terroir of the Guji region. The orange and yellow notes in this coffee have allowed for it to be classified as an ‘Amber’ coffee in Project Origin’s ‘CM Selections’ series for 2020.
This carbonic maceration-processed lot is sweet and floral, with notes of apricot marmalade, peach, bergamot and an orange blossom floral quality.
|Producer||Muje Masina Washing Station|
|Process||Carbonic Maceration (CM)|