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ESPRESSO
Diamond 1318, Carbonic Maceration

SINGLE ORIGIN – ESPRESSO

This coffee is part of Project Origin’s ‘CM Selections’ series of carbonic maceration experiments. The Diamond category includes coffees with floral and delicate qualities.This coffee was used by Agniezska Rojewska to win the 2018 World Barista Championships in Amsterdam.

Blossom-like floral notes are accompanied by peach and passionfruit flavours, as well as an orange-like acidity.

200g - $25.00 AUD
Categories: ,
  • Flavour profile

    Orange
    Peach
    Passionfruit
    Blossom florals

    Flavour
    Body
    Aroma
  • Quality score

    Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.

  • Brew guide
    AGE BEST USED
    14-30 days after roast
    METHOD
    Espresso
    DOSE
    20.5g
    BREW WEIGHT
    42g
    BREW TIME
    22-30 seconds
    TEMPERATURE
    93°C
  • Origin
    • Ethiopia (100%)

      WASHING STATION ZB
      REGION 
      Guji, Masina
      VARIETAL Heirloom
      PROCESS Carbonic Maceration
      ALTITUDE 1950-2300masl