In Sequence

$75.00

In Sequence

Name: In Sequence
Brand: ONA Coffee
SKU: PACKCOFO 2
Price: 75.00 AUD
Availability: InStock

$75.00

Limited Edition

$5 per retail box donated to Water For Good

A limited-edition tasting experience exploring Ethiopian coffee through four processing methods. Each box includes four 80g bags, from Supernatural and Carbonic Maceration to Nitrogen Maceration and Koji. Taste them in sequence to explore how processing shapes fruit, sweetness and texture in the cup.

This box contains 4 x 80g bags - Filter coffee

COFFEE PROFILE

A limited-edition tasting experience exploring Ethiopian coffee through four processing methods. Each box includes four 80g bags, from Supernatural and Carbonic Maceration to Nitrogen Maceration and Koji. Taste them in sequence to explore how processing shapes fruit, sweetness and texture in the cup.

TASTES LIKE	Expressive fruit, florals and layered sweetness
ROAST	Filter
COMPONENTS	●Guji Mudole, Ethiopia, Supernatural ● Yirgacheffe Gelcha Kindu 2426, Ethiopia, CM Natural Jasper ●Yirgacheffe Amederaro 0926, Ethiopia, Nitrogen Natural Opal ●Yirgacheffe Amederaro Lot 1, Ethiopia, CM Natural Koji

Story

How much can processing change the way we experience Ethiopian coffee? In Sequence brings together four expressive lots to explore that question, tracing a path from extended whole-cherry fermentation to Carbonic Maceration, Nitrogen Maceration and Koji. Each process reveals a different balance of fruit, florals, sweetness and texture. Brew the coffees in order, then compare them as they cool. With four 80g bags and an accompanying tasting insert, this release invites you to explore at your own pace and build a deeper understanding of what processing brings to your cup.

PRODUCER	Primrose Coffee
REGION	Guji and Yirgacheffe
VARIETAL	Heirloom
PROCESS	Supernatural, CM Natural Jasper, Nitrogen Natural Opal and CM Natural Koji
ALTITUDE	1700-1900 masl

Origin

This release brings together coffees from Guji and Yirgacheffe in Ethiopia, with processing at the heart of the tasting experience. Produced by Primrose Coffee, the collection includes lots from Amederaro Konga Washing Station.

At Amederaro in Yirgacheffe, ripe cherries from surrounding smallholder farms are carefully sorted before each lot follows its own processing path. Grown between 1,700 and 1,900 metres above sea level, these Ethiopian Heirloom varieties bring fruit, florals and layered sweetness to the cup.

Supernatural uses extended whole-cherry fermentation and slow drying to intensify fruit and sweetness. Carbonic Maceration uses carbon dioxide to displace oxygen in a sealed tank, creating a controlled fermentation environment. Nitrogen Maceration replaces oxygen with nitrogen, followed by thick-layer drying. For the Koji lot, a culture is introduced during a secondary stage with oxygen, developing sweetness and structure.

Taste each coffee in sequence and compare how the fruit, sweetness and texture change. Together, these four lots offer an accessible way to explore the influence of processing on Ethiopian coffee.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used	7-20 days after roast
Brew Parameters	Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 88 degrees C. Start with a 60g bloom for 30 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 2:30.
Best Freeze Date	7-12 days after roast