This exceptional coffee is part of Project Origin’s ‘CM Selections’ Jasper category, which is made up of carbonic maceration-processed coffees which have a flavour spectrum of red, orange and yellow fruits and intense body. Grown and processed by producer Jamison Savage at Finca Deborah in Volcan, Panama, this coffee spends more than 50 hours in a sealed tank at a constant temperature to control the fermentation. This enhances the structure and texture, without altering the natural characteristics and terroir from the farm.
This carbonic maceration processed geisha has an incredible transition of flavour – it starts with a raspberry jelly notes, which then transitions into peach, then kiwi. Jasmine florals are present throughout the entire brew on the finish and in the aroma.
Want to learn how to brew a v60 pourover? Check out this tutorial video by ONA Coffee’s Devin Loong:Watch tutorial
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.
|Varietal||Bronze and green tip geisha|
|Process||Carbonic Maceration (CM)|