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.
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.
WASHING STATION ZB
REGION Guji, Masina
PROCESS Carbonic Maceration