This coffee is part of Project Origin’s ‘CM Selections’ series of carbonic maceration experiments. The Amber category includes coffees that have a profile of intense fruit and unique elements, a result of extensive fermentation.
Apricot sweetness is accompanied by a milk chocolate quality and yellow citrus notes in this carbonic maceration processed pacamara.
This coffee is part of Project Origin's 'CM Selection' series of carbonic maceration-processed coffees.
PRODUCER Gilberto Baraona
PROCESS Carbonic Maceration